Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Winter Salad With Rice Vinaigrette

		0
		0
		0
		0
		0

READ REVIEWS (0)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
30 mins prep

Recipe Filed Under
Vegetable, Asian, Jewish, No Cook, Easy, 30 Minute, Quick, Vegetarian, Healthy, Vegan, Side Dish, Salad, Winter, Hanukkah

Provided By: Melissa Roberts

Would you say this recipe is...

+ VOTE NOW

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

Serves:

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.