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Ingredients Jump to Instructions ↓

  1. 1 garlic clove

  2. 1 teaspoon salt

  3. 6 tablespoons unseasoned rice vinegar

  4. 1 1/2 tablespoons whole grain mustard

  5. 1 1/2 teaspoons sugar

  6. 7 tablespoons olive oil

  7. 2 medium shallots, halved lengthwise and very thinly sliced

  8. 3 (3/4- to 1-pound) fennel bulbs, tough outer layers and fronds discarded, halved lengthwise and very thinly sliced

  9. 6 celery stalks, very thinly sliced crosswise diagonally

  10. 2 (1 pound) English (hothouse) cucumbers, scrubbed well and unpeeled, halved lengthwise and very thinly sliced crosswise diagonally

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine vegetables in a large salad bowl. Just before serving, pour vinaigrette over and toss to coat. Adjust salt to taste if necessary.

  3. 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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