Jul 14 2026
Restaurants›West Rose›Green Salad Recipe

Green Salad Recipe

Inspired by West Rose
Time30m
Serves4

heritage lettuce, pickled local vegetables, lemon vinaigrette

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Ingredients

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Salad Base

Pickled Vegetables

Lemon Vinaigrette

Method

Pickling the Vegetables

  1. 1

    Prepare the Pickling Solution

    In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.

  2. 2

    Pickle the Vegetables

    Place the sliced carrots, radishes, and cucumbers in a clean jar. Pour the hot pickling solution over the vegetables, ensuring they are fully submerged. Let them cool to room temperature, then refrigerate for at least 1 hour, or overnight for best flavor.

Making the Lemon Vinaigrette

  1. 3

    Combine Ingredients

    In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.

Assembling the Salad

  1. 4

    Prepare the Lettuce

    Wash the heritage lettuce leaves under cold water and pat them dry with a paper towel or use a salad spinner to remove excess water. Tear the leaves into bite-sized pieces.

  2. 5

    Combine Salad Ingredients

    In a large salad bowl, add the torn heritage lettuce and top with the pickled vegetables (drained if desired).

  3. 6

    Dress the Salad

    Drizzle the lemon vinaigrette over the salad and toss gently to combine, making sure to coat all the ingredients evenly. Adjust seasoning with more salt and pepper if needed.

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