Greens with Quick Pickles

Serves: 6


  • 1 cup + 1 tbsp unseasoned rice vinegar
  • 3 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cups small carrots, radishes, baby turnips and/or beets, shaved on mandoline
  • ⅓ cup olive oil
  • 1 tbsp fresh lemon juice
  • 12 cups mixed tender greens (e.g. baby kale, frisée, mizuna, tatsoi, arugula)
  • ¼ cup fresh tarragon leaves


  1. For pickled vegetables, bring 1 cup vinegar, sugar, and salt to a boil in small saucepan. Remove from heat and add vegetables; let sit until just tender, at least 10 minutes. Drain.
  2. Whisk oil, lemon juice, and remaining vinegar in small bowl; season vinaigrette with more lemon juice, if desired. Add salt and fresh ground black pepper to taste.
  3. Toss vinaigrette, greens, and herbs in large bowl to combine. Plate salads and top with pickled vegetables.