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Winter Salad With Rice Vinaigrette


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Winter Salad With Rice Vinaigrette

Winter Salad With Rice Vinaigrette
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by:
total prep
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.

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