Market Vegetable Salad with Ravigote Vinaigrette

Directions

• Step 1

  Place potatoes in a small saucepan and cover with water; generously salt water. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until potatoes are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.

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• Step 2

  Meanwhile, place beets in a small saucepan and cover with water; generously salt water and add vinegar. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beets are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.

• Step 3

  Prepare and ice-water bath; set aside. Fill a medium saucepan with water and bring to a boil. Generously salt water and add ear of corn. Cook until crisp but tender, about 3 minutes. Transfer corn to ice-water bath; let cool completely. Drain and pat dry. Cut kernels from cob and set aside.

• Step 4

  Add fennel and celery to saucepan and cook until crisp but tender, about 4 minutes. Transfer fennel and celery to ice-water bath; let cool completely. Drain and pat dry. Set aside.

• Step 5

  Add leeks to saucepan and cook until crisp but tender, 3 to 4 minutes. Transfer leeks to ice-water bath; let cool completely. Drain and pat dry. Cut leeks into quarters and set aside.

• Step 6

  Add turnips to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer turnips to ice-water bath; let cool completely. Drain and pat dry. Set aside.

• Step 7

  Add carrots to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer carrots to ice-water bath; let cool completely. Drain and pat dry. Set aside.

• Step 8

  Add green beans to saucepan and cook until tender, but still crisp, about 4 minutes. Transfer green beans to ice-water bath and let cool completely; drain and pat dry. Cut into quarters and set aside.

• Step 9

  Arrange potatoes, beets, corn, fennel, celery, leeks, turnips, carrots, green beans, tomatoes, and greens on each of six plates. Sprinkle with cherries and walnuts and drizzle with vinaigrette. Serve immediately.