This technique (and this salad) works with any variety of crunchy greens, together with beets, radishes, turnips, apple, pears, carrots, kohlrabi, shallots, cauliflower, fennel, celery, cucumbers and/or scallions. Different maybe surprisingly scrumptious substances to eat uncooked embrace candy potato, Swiss chard stems, Brussels sprouts and parsnips. Thinly slice them into bite-size items with a pointy knife or mandoline. Toss them with salt, acid and olive oil. The acids used listed below are lemon and white wine vinegar for a mixture of candy and puckery, however you may swap in lime, grapefruit or one other form of vinegar. The longer the greens sit, the softer they’ll be.
