Reviews (1) Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 06/20/2012 Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.
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Gallery Vegetable Market Salad Credit: KIRSTEN STRECKER Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist Zest and juice of 1 lemon 3 anchovy fillets, finely chopped (optional) 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks 2 garlic cloves, thinly sliced 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise 2 ounces radishes (about 4), ends trimmed, thinly sliced 2 scallions, thinly sliced 1/2 cup flat-leaf parsley leaves 2 tablespoons capers, rinsed and dried
Cook’s Notes Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.
Gallery Vegetable Market Salad Credit: KIRSTEN STRECKER
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Vegetable Market Salad Credit: KIRSTEN STRECKER
Vegetable Market Salad
Credit: KIRSTEN STRECKER
Vegetable Market Salad
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- Zest and juice of 1 lemon 3 anchovy fillets, finely chopped (optional) 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks 2 garlic cloves, thinly sliced 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise 2 ounces radishes (about 4), ends trimmed, thinly sliced 2 scallions, thinly sliced 1/2 cup flat-leaf parsley leaves 2 tablespoons capers, rinsed and dried
Directions
For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.
Cook’s Notes Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.
Cook’s Notes
Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/20/2012 Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.
Reviews (1)
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 06/20/2012 Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.Martha Stewart Member
Rating: Unrated 06/20/2012
Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don’t fear the anchovies! They add a nice saltiness without tasting fishy.
Rating: Unrated
All Reviews for Vegetable Market Salad
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All Reviews for Vegetable Market Salad
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
