Sunday, March 13, 2011

Pickled Vegetable Salad

1 cup haricots verts, trimmed
1 cup pearl onions, peeled
1 cup cauliflower florets
1 cup boiled medium sized beets, peeled and quartered
1 pound micro or baby greens such as cress, beet or pea greens
2 T extra virgin olive oil
salt and freshly ground black pepper
4 ounces soft goat cheese, crumbled

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Ingredients for pickling liquid:
1 1/2 cups cider vinegar
1 1/2 cups water
1 T whole coriander
2 teaspoons white peppercorns
2 bay leaves
3/4 cups sugar
2 T kosher salt
2 whole garlic cloves
1 teaspoon whole cloves

Preparing the pickled vegetables:
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.

* * * * * *

Preparing the dressing and assembling the salad:
Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.

Serves 10 to 12


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