Salt + Vinegar Salad

Healthy/Healthy-ishSidesLunch/Dinner
Written By cecilia Azar

Okay, so there’s a lot more than just salt and vinegar going on in this salad, but the two are the most prominent flavors in this ultra-crunchy bowl of pink and green veg. It’s packed with all the salty, pickled, briny, vinegary, and crunchy goods, plus a little hint of peppery and creamy bites — for good measure!


Here are the salad deets:

  • Quick Pickled Pink Peppercorn Fennel (recipe below)

  • Radishes

  • Celery

  • Cucumbers

  • Avocado

  • Pecorino (or salty cheese of your choice)

  • Castelvetrano Olives (I like how salty these are!)

  • Fresh Dill

  • Salt + Vinegar Salad Dressing (recipe below)

and of course

  • Crunchy lettuce (I used a crispy leaf + romaine blend)



and I won’t judge if you happen to crumble on a few salt + vinegar chips for croutons…


Salt + Vinegar Salad

Yields 2 large salads or 4 small salads

Pickled Pink Peppercorn Fennel

  • 1/2 large fennel bulb, thinly sliced (roughly 1/2 cup of slices)

  • 1/4 cup distilled vinegar

  • 3 tbs. hot water

  • 1/2 tbs. honey, sugar, or agave syrup

  • 1/2 tsp. salt

  • 1 tbs. pink peppercorns (optional, but encouraged)

Salt + Vinegar Dressing:

  • 1/3 cup olive oil

  • 1/4 cup white wine vinegar

  • 1 tbs. fennel pickling liquid

  • 3 garlic cloves, minced

  • 1 1/2 tsp. olive brine from the Castelvetrano olives

  • 1/2 tsp. salt (plus more to taste, if needed)

  • Black pepper to taste

Salad Mix:

  • 4 cups mixed lettuce blend, preferably crunchy (romaine, endive, crispy leaf, etc.)

  • 1 cucumber, deseeded and cut into 1/4 inch half-moons

  • 3 celery stalks, cut into 1/4 inch pieces

  • 3 radishes, thinly sliced

  • 1/4 cup Castelvetrano olives, pitted and smashed

  • 1/4 cup crumbled Pecorino cheese (or parmesan/any salty cheese of your choice)

  • 1 handful fresh dill, roughly chopped

  • 1 avocado, cubed



Quick pickle the fennel: Heat the distilled vinegar, water, honey/agave/sugar, and salt from the pickled fennel recipe until the sugar and salt have dissolved and everything is combined. Pour over the fennel and pink peppercorns. Set aside while preparing the rest of the salad. You can also pickle the fennel days in advance. It will keep in an airtight container in the fridge for up to 2 weeks.

Make the salad dressing: Add the minced garlic to a bowl. Whisk in all the other ingredients and season to taste.

Prep the salad to serve: Slice the cucumber, celery, and radishes using a knife or mandolin and add to a bowl with the cleaned and dried lettuce. Add the olives, cheese, avocado, dill, and pickled fennel, along with some of the pink peppercorns. Toss with the dressing.

Serve cold.

cecilia Azar
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