Pickled Vegetables For Composed Salad
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Haricot (verts, trimmed)1 cup
Pearl Onion (peeled)1 cup
Cauliflower Florets450 g
Micro2 tbsps
Virgin Olive Oil (extra)1
Salt1.5 cups
Cider Vinegar1.5 cups
Water1 tbsp
Coriander (whole)3 cups
Sugar2 tbsps
Kosher Salt1 tsp
Whole ClovesDirections:
1
Separately blanch and shock the haricots verts, pearl onions, and cauliflower
2
Boil beets until fork tender
3
Layer the vegetables in a 1-quart pickling jar
4
Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables
5
Let sit overnight or at least 4 hours
6
Make vinaigrette with 1/2 cup pickling liquid and olive oil
7
Toss with greens
8
Arrange vegetables and crumble with goat cheese