Photo by Peden & Munk
To prep this salad ahead (there’s a lot of slicing involved), hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.
Recipe information
Yield
8 Servings
Ingredients
4
small Chioggia (candy-stripe) and/or yellow beets, peeled, halved, very thinly sliced
½
English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced
2
Persian or kirby cucumbers, some peel removed in thin alternating strips, thinly sliced
6
scallions, white and pale-green parts only, sliced into 2-inch-long thin strips
2
Fresno chiles, very thinly sliced
1
Hungarian wax chile, very thinly sliced
Zest of 1 lemon, removed in wide strips, very thinly sliced
5
ounces ricotta salata (salted dry ricotta), crumbled
2
cups torn mixed tender herbs (such as basil, mint, parsley, cilantro, and/or fennel fronds)
¼
cup (or more) Sauvignon Blanc vinegar, preferably late harvest
½
teaspoon sugar
2
teaspoons poppy seeds, plus more
Kosher salt, freshly ground pepper
Olive oil (for drizzling)
Need to make a substitution?
Preparation
Step 1
Toss beets, both cucumbers, scallions, both chiles, lemon zest, ricotta salata, and herbs in a large bowl to combine. Add vinegar, sugar, and 2 tsp. poppy seeds, season with salt and pepper, and drizzle with oil. Toss salad gently to coat. Taste and drizzle with more vinegar if needed.
Step 2
Transfer salad to a platter, lightly drizzle with more oil, and sprinkle with more poppy seeds.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 2.5 Saturated Fat (g) 1.5 Cholesterol (mg) 5 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 5 Sodium (mg) 70