Pickled Vegetables For Composed Salad

Pickled Vegetables For Composed Salad
Pickled Vegetables For Composed Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1

    cup haricots verts trimmed

  • 1

    cup pearl onions peeled

  • 1

    cup cauliflower florets

  • 1

    cup quartered peeled boiled medium-sized beets

  • 1

    pound micro or baby greens (such as cress, beet or pea greens)

  • 2

    tablespoons extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    ounces soft goat cheese crumbled

  • PICKLING LIQUID:

  • 1 1/2

    cups cider vinegar

  • 1 1/2

    cups water

  • 1

    tablespoon whole coriander

  • 2

    teaspoons white peppercorns

  • 2

    bay leaves

  • 3/4

    cups sugar

  • 2

    tablespoons kosher salt

  • 2

    whole garlic cloves

  • 1

    teaspoon whole cloves

Directions

Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese. This recipe yields 10 to 12 servings.

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