Pickled Vegetables for Composed Salad
Pickled Vegetables for Composed Salad
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 131
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 357
- Total: 4 hr 55 min
- Prep: 4 hr 25 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 131
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 357
- Total: 4 hr 55 min
- Prep: 4 hr 25 min
- Cook: 30 min
Ingredients
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 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
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.
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