Quantum Salad Recipe

Make quick-pickled red onion

If you are using store-bought pickled onion, skip this step. Thinly slice the sweet onion. In a small saucepan combine 120 ml apple cider vinegar, 120 ml water, 2 tbs granulated sugar, 1 tsp kosher salt, 1 tsp peppercorns and 1 bay leaf. Bring to a simmer over medium heat to dissolve sugar and salt (about 2–3 minutes). Remove from heat and let cool 1–2 minutes, then pour hot brine over the sliced onion in a heatproof jar. Press the onion down to submerge, let cool to room temperature, then refrigerate at least 30 minutes (better after 2+ hours).

Wash and spin or pat dry the mixed butter lettuce. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Peel and thread (julienne) the carrots into thin 2–3 inch long threads. Add to a medium bowl and keep separate until assembly.

Halve the Elmira cherry tomatoes and place in a small bowl. Season lightly with a pinch of salt and toss gently to release a little juice.

Thinly slice the watermelon radish on a mandoline or with a sharp knife into 1–2 mm rounds. If rings are large, quarter them into bite-sized pieces.

Thinly slice the cucumber into 2–3 mm half-moons and place in a bowl.

If not using pre-pickled onion, use the quick-pickled red onion prepared above. Drain slightly before assembling so dressing isn't diluted.

Whisk vinaigrette

In a bowl or jar combine 2 tbs Dijon mustard, 1 tbs maple syrup, 2 tbs apple cider vinegar and 1 tbs fresh lemon juice. Whisk to blend. Slowly stream in 60 ml extra-virgin olive oil while whisking (or close jar and shake vigorously) until emulsified. Taste and add up to 1 tsp additional maple syrup for sweetness, adjust salt (about 1 tsp) and black pepper (1/2 tsp) to taste.

Place the prepared butter lettuce in the large serving bowl. Arrange the threaded carrots, halved tomatoes, watermelon radish slices, cucumber slices and a few spoonfuls of the pickled red onion decoratively on top of the greens so colors are distributed.

Drizzle about 3–4 tbs of the vinaigrette over the composed salad (you may not need all the dressing). Gently toss two or three times with salad tongs to coat the leaves and vegetables lightly without bruising.

Taste and add more vinaigrette if desired. Season lightly with flaky sea salt (about 1/2 tsp) and a few grinds of black pepper.

Sprinkle the toasted sunflower or pumpkin seeds and the chopped fresh herbs over the top as garnish. Serve immediately.