New This Month

Vegetable Market Salad


Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Body+Soul, July/August 2007


  • Zest and juice of 1 lemon
  • 3 anchovy fillets, finely chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
  • 2 garlic cloves, thinly sliced
  • 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
  • 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
  • 2 ounces radishes (about 4), ends trimmed, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons capers, rinsed and dried


  1. For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.

  2. Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.

  3. Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

Cook's Notes

Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.

Reviews Add a comment

  • Heather U
    20 JUN, 2012
    Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.