You could give me this bowl of snappy vegetables topped with slabs of feta for dinner every night of the week, and I’d be happy. Half the point of this salad is that it contains a simple technique to make crispy ingredients the crispiest they’ve ever been. The trick is a cold plunge in a bowl of salted ice water. It will enhance already-crisp veggies and revive lackadaisical ones. Even a 5-minute soak is enough to stiffen and season the types of vegetables I call for in the recipe: radishes, cucumbers, fennel. That list could just as easily include celery, carrots, asparagus, snow peas, and red cabbage.