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Pickled Vegetables For Composed Salad

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Ingredients

  • PICKLING LIQUID:
  • 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
  • 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

Details

Servings 10

Preparation

Step 1

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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