Food & Cooking Recipes Salad Recipes Vegetable Market Salad 4.5 (2) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: KIRSTEN STRECKER Prep Time: 15 mins Total Time: 45 mins Servings: 4 Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine. Ingredients Zest and juice of 1 lemon 3 anchovy fillets, finely chopped (optional) ¼ cup extra-virgin olive oil Coarse salt and ground pepper 6 ounces red new potatoes, well-scrubbed and cut into ½-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 ½ cup flat-leaf parsley leaves 2 tablespoons capers, rinsed and dried Directions 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. 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. 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. Rate it Print