Every Season Green Salad with House Lemon Vinaigrette

Greens plus a generous serving of goodies—shaved carrot and radish, bulgur, chickpeas, dried cranberries, and feta—come together with a standout citrusy dressing to make an entrée-worthy salad that is perfect all throughout the year. Use a mandoline slicer (or a chef’s knife) to produce extra-thin cuts of raw veggies for this salad. The recipe for House Lemon Vinaigrette makes more than double what you’ll need. Keep it in the fridge at all times—ready to dress a simple side of greens.

SERVES 2 AS A MAIN, 6 TO 8 AS A SIDE

The Vegetable Eater: The New Playbook for Cooking Vegetarian Cara Mangini

• ¼ cup fine- or medium-grain bulgur (or 2⁄3 cup cooked and cooled bulgur, see Ingredient Info)

• ¾ cup water

• 5 ounces mixed baby greens or other in-season lettuces (up to 8 ounces)

• 1 large or 4 to 5 small carrots, sliced into 1⁄16-inch coins

• 4 small radishes or 1 medium watermelon radish, sliced into 1⁄16-inch coins

• 2⁄3 cup canned chickpeas, drained, rinsed, and patted dry

• ½ cup sweetened dried cranberries

• ½ cup freshly crumbled feta cheese, plus more for topping (optional)

• House Lemon Vinaigrette (see below)

• Fine sea salt and freshly ground black pepper

DIRECTIONS

Combine the bulgur and water in a small pot and bring to a boil over medium- high heat. Reduce the heat to low, cover, and simmer for 10 minutes; remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and cool. 

In a large bowl, combine the greens, carrot, and radishes. Gently toss them together with clean hands, separating and evenly distributing the raw vegetables. Add the bulgur, chickpeas, cranberries, and feta (if using). Drizzle with ¼ cup of the vinaigrette and gently toss the salad, evenly distributing the dressing and ingredients. Add more dressing if needed and adjust salt and add pepper to taste. Transfer to a large serving bowl or individual salad bowls. If desired, top with more feta and black pepper.

INGREDIENT INFO: Bulgur comes in a range of sizes, from fine grain to extra coarse. If you are unsure of what size you are working with, cook the bulgur according to the package instructions. For a gluten-free option, try quinoa or fonio.

MAKE AHEAD: The prepped veg and mix-ins keep for days. Double the prep to enjoy individual salads throughout the week.

HOW TO USE A MANDOLINE: Set the slicer to cut at about 1⁄16-inch. Carefully press each root against the blade. Using even pressure, glide back and forth to make even slices. Don’t try to slice too quickly, but do build some momentum in order to easily push food through the blade. Wear a protective glove until you build comfort

House Lemon Vinaigrette

MAKES ABOUT 1 CUP

• 2 tablespoons freshly squeezed lemon juice

• ¼ cup rice wine vinegar

• 2½ tablespoons pure maple syrup

• 1¼ teaspoons Dijon mustard

• ¾ teaspoon fine sea salt

• ½ cup plus 2 tablespoons extra-virgin olive oil 

Whisk together the lemon juice, vinegar, maple syrup, mustard, and salt in a medium bowl. Slowly stream in the oil while you whisk quickly and constantly, continuing until the mixture emulsifies. Refrigerate for up to 3 weeks.

Excerpted from THE VEGETABLE EATER: The New Playbook for Cooking Vegetarian by Cara Mangini. Workman Publishing © 2024.

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