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Goodbye stew season, hello spring. We’re taking in all the fresh produce we can get, starting with this shaved spring vegetable salad with ginger-dijon dressing from Kirsten Buck’s new cookbook, Buck Naked Kitchen.
“After a long cold winter, nothing makes me happier than seeing spring produce roll in at the markets,” Buck writes. “It’s like the light at the end of the tunnel for those of us living in the north, and I can’t wait to start creating fresh, beautiful dishes. I like to shave the raw vegetables very thin on my mandoline—it makes for a beautiful salad with lots of color and texture.”
The tangy-sweet-spicy dressing, while homemade, is impossible to mess up (it comes together entirely in a blender). “I did a happy dance in my kitchen the day the dressing tested perfectly,” Buck continues, “and now it is something I make weekly all year long.”
Excerpted from Buck Naked Kitchen © 2020 by Kirsten Buck. Photography © 2020 by Kirsten Buck. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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