Marinated Slivered Vegetable Salad
From City Palateer, Gail Norton
Marinating garlic in olive oil mellows it, then adding a variety of slivered vegetables gradually lets them soften in stages and they contribute their flavours to the whole. Variations are endless – grate a zucchini, sliver a red pepper and raw Jerusalem artichokes, whatever the bounty of the season brings to your crisper. Sliver some poached squid or other favourite cooked protein, like shrimp, chicken, duck or beef.
Stir together in a large bowl and let sit at least 30 minutes:
1 large garlic clove, minced
1/4 finely slivered preserved lemon rind, found at Mediterranean groceries
1/4 c. bold, flavourful olive oil
pinch of salt
Add to the bowl 1 basket of ripe cherry tomatoes, halved. Stir to coat with the oil mixture and let marinate while you slice onion.
Add to the bowl 1/2 red onion very thinly sliced. Stir to coat and let marinate while you slice the fennel bulb.
Add to the bowl the juice of 1 lemon and stir well.
Add to the bowl 1 fennel bulb, very thinly sliced. Stir to coat and let marinate for at least 15 minutes.
Add to the bowl slivers of your chosen protein, if using, and let marinate 10 to 15 minutes.
On a large serving platter, lay out 4 cups of your favourite greens, torn into bite- size pieces, and pile the marinated vegetables and protein, if using, on top of the greens. Drizzle the juices around the lettuce leaves. Serves 4 for supper.