Winter Salad With Rice Vinaigrette

Winter Salad With Rice Vinaigrette

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Melissa Roberts

30 mins total 30 mins prep Full Screen

Servings

December can be a bleak time for fresh vegetables, but this bright salad composed of fennel, celery, and cucumber is a fresh contrast to a hearty winter's meal.

Ingredients

• 1 garlic clove
• 1 teaspoon salt
• 6 tablespoons unseasoned rice vinegar
• 1 1/2 tablespoons whole grain mustard
• 1 1/2 teaspoons sugar
• 7 tablespoons olive oil
• 2 medium shallots, halved lengthwise and very thinly sliced
• 3 (3/4- to 1-pound) fennel bulbs, tough outer layers and fronds discarded, halved lengthwise and very thinly sliced
• 6 celery stalks, very thinly sliced crosswise diagonally
• 2 (1 pound) English (hothouse) cucumbers, scrubbed well and unpeeled, halved lengthwise and very thinly sliced crosswise diagonally

Directions

• Mince and mash garlic to a paste with 1 tsp salt. Transfer to a bowl and whisk in vinegar, mustard, and sugar until salt and sugar dissolve. Add oil slowly, whisking, until combined. Whisk in shallots.
• Combine vegetables in a large salad bowl. Just before serving, pour vinaigrette over and toss to coat. Adjust salt to taste if necessary.
• Make ahead: Vinaigrette can be made 1 day ahead and kept covered and chilled. Bring to room temperature before dressing salad.

• Filed under:
• Vegetable,
• Asian,
• Jewish,
• No Cook,
• Easy,
• 30 Minute,
• Quick,
• Vegetarian,
• Healthy,
• Vegan,
• Side Dish,
• Salad,
• Winter,
• Hanukkah

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