It’s actually pretty funny that some of my favorite things to eat at two of my most often visited meat-centric NYC spots (The Meatball Shop and Mile End Deli) are the ever-changing market vegetables, done so creatively and deliciously.
A visit to the greenmarket this morning resulted in this simple salad, brought together by a lavender honey mustard vinaigrette and flaky sea salt.
But don’t treat this recipe as a “shopping list” – that’s not what a market salad is all about.
Go explore your local market offerings, pick up whatever catches your eye, and keep the textures light and crunchy.
Market salad
- 1 cup Korean watercress
- 1 cucumber
- 1 heirloom tomato
- 5-10 cherry tomatoes, depending on size
- 1/3 cup of radishes
- sea salt
- pink peppercorns
- for dressing: lavender honey + dijon mustard + olive oil
1. Wash everything well, particularly any greens or lettuces. Slice the radishes fairly thinly and use a vegetable peeler to cut the cucumber into long strips.
2. Slice the tomato and/or leave the cherry tomatoes whole. Combine all of the ingredients in a large bowl, season, and toss gently.
3. Make the dressing by whisking together 3 parts olive oil to 1 part mustard. Taste, then add about teaspoon of honey and whisk to combine.
Dress the salad lightly.
Lovely salad, Ksenia. Love the freshness, and the colors. I’d love to taste Korean watercress some day!
Thank you, Darya! It’s very mild and fresh – the first time that I’ve tried it too!
What an easy, lovely and delicious-looking salad. I love the second to last photo, so colourful and vibrant. Makes me hungry!
Thank you, Anne! It was quite crisp and delicious and a perfect summer lunch!
Mile End is supposed to be wonderful – a real taste of Montreal.
I’ve been enjoying salads with whatever’s growing in the garden presently. It’s so nice and so much better than traditional salads any other time of year.
Mile End is one of my favorite places to eat – not fancy, not fussy, but such authentic yet creative, quality food. Thanks, Teresa!