© Keller & Keller
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6

Even if you eat at the Craigie Street Bistrot weekly, you're unlikely to find the same market salad twice. This July version could just as easily contain chive blossoms, lamb's quarters, sorrel or fava beans, depending on what Tony Maws's farmers bring to his door.    More Terrific Salads  

How to Make It

Step 1    

Bring a medium saucepan of salted water to a boil. Add the turnips and boil over moderate heat until just tender, about 5 minutes. Using a slotted spoon, transfer the turnips to a platter. Repeat with the carrots, cooking them for 3 minutes, and then the onions, cooking them for 2 minutes. Refrigerate the vegetables until chilled. Halve the turnips and thickly slice the onions.

Step 2    

In a small bowl, whisk the olive oil with the vinegar, walnut oil and mustard and season with salt and pepper.

Step 3    

In a large salad bowl, toss the Bibb lettuce with the spinach, bok choy, cucumbers, basil, chervil sprigs and the cooked vegetables. Add the vinaigrette, toss to coat and serve.

Make Ahead

The cooked vegetables can be refrigerated overnight.

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