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.
- 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.