Freshness Salad with Vegetables and Mushrooms
Before you pick up a knife, remember the one rule this salad lives by: dress it only at the last minute. Salt and lemon pull moisture out of cucumber and radish fast, and an early dressing leaves you with a soggy bowl instead of a crisp one.
Freshness earns its name — crunchy cucumber, radish, and carrot, juicy tomatoes, and tender mushrooms under nothing heavier than oil and lemon juice. The mushrooms aren’t fried but simmered briefly in salted water, just five minutes, so they stay springy and pale rather than turning dark and rubbery.
Two small moves make the difference. Slice the vegetables thin and to roughly the same size so the dressing coats everything evenly. And don’t skip the optional handful of berries — cranberries, grapes, or pomegranate seeds add a sweet-tart pop that keeps the whole plate lively.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the cucumbers, carrot, and radishes into thin rounds and the tomatoes into small wedges.
Boil the sliced fresh mushrooms in lightly salted water for 5 minutes, drain, cool, and then cut into slices.
Cut or tear the lettuce leaves by hand.
Put all the ingredients in a salad bowl and season with salt and pepper.
Dress with olive oil and lemon juice; garnish with berries if you like.
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