20 minutes
A crisp and vibrant salad featuring Little Gems lettuce, red cabbage, and pickled turnips, all dressed with a zesty Lemony Tahini Dressing.
Persian cucumbers, thinly sliced
cups
Scallions, thinly sliced
each
Preserved Lemon, finely chopped
each
Red Cabbage, thinly sliced
head
Pickled Turnips, thinly sliced
cups
tablespoons
to taste
to taste
Little Gem Lettuce, halved lengthwise
0 heads
tablespoons
Tender Herbs, picked, coarsely chopped
cups
Lemony Tahini Dressing
as needed
1. Marinate the Vegetables
In a large bowl, combine the cucumbers, scallions, preserved lemon, red cabbage, and pickled turnips. Pour in the fresh lemon juice and gently toss to marinate the vegetables slightly.
2. Arrange the Lettuce
On a serving platter or individual plates, arrange half of the marinated cucumber mixture. Lay the halved Little Gem lettuce over this, then drizzle with olive oil.
3. Add the Toppings
Top the lettuce with the remaining cucumber mixture. Scatter the coarsely chopped herbs over the top and season with kosher salt and freshly ground pepper. Finish by drizzling the Lemony Tahini Dressing over the salad.
Adjust tahini dressing with water or lemon juice to reach desired consistency and balance the flavors by tasting.
Mix tahini with lemon juice first, then slowly add oil while whisking to achieve a rich, emulsified dressing.
Soak cabbage and Little Gem leaves in ice water for 10 minutes, then dry thoroughly for extra crunch.
Try to slice your turnips uniformly thin using a mandoline slicer for even pickling.
Add fresh herbs like parsley, mint, or dill, chopping them just before use to keep flavor vibrant.
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