Salad bar: Beans, endive, and beets

We've had some different mixes of veggies in our salads recently.

This salad combined mesclun, scarlet queen turnips, raw beans, pepitas, and feta. I dressed it with a mix of dijon mustard, olive oil, and white wine vinegar.

For the endive we received in a recent box, I decided to roast it, as I had done recently with a head of radicchio. I washed the endive and cut it into quarters. I brushed both sides with olive oil and seasoned with salt and pepper.

I roasted it for 8 minutes on each side in a 400 degree oven.

Then I chopped it up and added roasted beets and pepitas. (The beets had been roasted the day before and were cold.) I finished it off with a drizzle of peach balsamic vinegar. (There was already enough oil on the endive from roasting.)

It would have been good with cheese too, but I went without on this one.

Here's another salad. This one had green oak leaf lettuce, radishes, a few tomatoes from my mom's garden, pepitas, and cured olives. I served it with ranch dressing (store bought).

I also made Momofuku vinegar pickles again. I had beans (yellow, green, and dragon), hakurei turnips, and carrots in the jars.

I split the veggies into two pint jars. I then put hot pepper flakes in one jar and coriander seeds in the other.

Both turned out well. Oddly, pickling took the purple color out of the dragon beans.