CSA Cooking: Rustic Raw Garden Veggie Salad [with video]

Chop up a big batch of this healthy raw salad and keep it on hand for quick meals or snacks. Feel free to swap in other produce you have on hand.

Photography

This recipe is part of the Just Picked series, a partnership between Modern Farmer + Foodterra. Visit our recipe hub for the complete collection, which will be growing throughout the season.

Rustic Raw Garden Veggie Salad

Chop up a big batch of this healthy raw salad and keep it on hand for quick meals or snacks. Perfect knife skills are not necessary or even desired here; rough-chopping the vegetables enhances the salad’s rustic, fresh-from-the-field appeal. And feel free to swap in other produce you have on hand. Carrots, rutabaga, jicama, or grapes all would be welcome additions to this colorful mélange of textures and flavors.

  • small handful sugar snap peas (roughly chopped)
  • 6-8 radishes (trimmed and roughly chopped)
  • 3-4 small turnips (peeled and roughly chopped)
  • 1 Honeycrisp apple (cored and roughly chopped)
  • zest of ½ lemon
  • zest of 1 lime
  • 1/3 cup roasted pumpkin seeds
  • 1/3 cup currants (soaked in yuzu juice)
  • 2-3 tbsp Quick Pickled Red Onions (see recipe below)
  • Salt and freshly ground pepper
  • 18 †“24 basil leaves (preferably a mix of purple, lemon, and Genovese basil, plus 1 sprig for garnish)
  • 1½†“2 tablespoons olive oil (more as desired)
  • 1 tsp verjus (we use Minus 8’s Maple Brix) or Champagne vinegar, (more as desired)
  • 1 tsp pomegranate molasses (available at Middle Eastern grocers or online)
  • 4-5 mint leaves (cut into thin ribbons)
  1. In a medium bowl, combine peas, radishes, turnips, apple, lemon and lime zest, pumpkin seeds, currants with yuzu juice, and pickled onions. Season with salt and pepper.

  2. Stack basil leaves, roll them up, and cut crosswise into thin ribbons; add to the bowl. Sprinkle with oil and verjus and toss to combine.

  3. Transfer salad to a platter. Drizzle with pomegranate molasses and sprinkle with mint and a touch of salt. Garnish with basil sprig.

1. In a medium bowl, combine peas, radishes, turnips, apple, lemon and lime zest, pumpkin seeds, currants with yuzu juice, and pickled onions. Season with salt and pepper. 2. Stack basil leaves, roll them up, and cut crosswise into thin ribbons; add to the bowl. Sprinkle with oil and verjus and toss to combine. 3. Transfer salad to a platter. Drizzle with pomegranate molasses and sprinkle with mint and a touch of salt. Garnish with basil sprig.

Quick Pickled Red Onions

  • .5 large red onion, thinly sliced across the grain
  • 1 tbsp red wine vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • juice of 1/2 lemon
  • freshly ground pepper
  1. In a medium bowl, combine onions, vinegar, sugar, lemon juice, salt, and pepper to taste. Stir until sugar is dissolved. Set aside for about 30 minutes, giving onions a quick stir now and again. Onions will release additional liquid as they marinate.

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