The crunchiest vegetable salad from Bon Appétit Magazine, August 2016: The Cool Issue (page 42) by Chris Morocco

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Notes about this recipe

  • jessncanfield on August 06, 2016

    Loved the technique of putting the veggies in ice water for a good chunk of time. I used a mandolin to cut the radishes and cucumbers which was nice to just get super thin and even slices. The dressing wasn't my favorite, but still a very refreshing summer dish. I would make again, especially adding some more veggies as well as possibly some butter lettuce.

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