Raw Beet and Cucumber Salad
| Servings |
Ingredients
- 4 small Chioggia and/or yellow beets peeled, halved, very thinly sliced, candy-stripe
- 1/2 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 crumbled, salted dry ricotta
- 2 cups torn mixed tender herbs (such as basil mint, parsley, cilantro, and/or fennel fronds)
- 1/4 cup Sauvignon Blanc vinegar preferably late harvest, or more
- 1/2 tsp sugar
- 2 tsp poppy seeds plus more
- kosher salt freshly ground pepper
- olive oil for drizzling
Ingredients
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Instructions
- 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.
- Transfer salad to a platter, lightly drizzle with more oil, and sprinkle with more poppy seeds.
Recipe Notes
Adapted from Bon Appetit (www.bonappetit.com)