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Pickled Vegetables for Composed Salad

Recipe courtesy Tanya Holland

Total Time:: 4 hr 55 min
Prep:: 4 hr 25 min
Inactive Prep:: --
Cook:: 30 min

Level:: None

Yield:: 10 to 12 servings

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.

Pickled Vegetables for Composed Salad

Ingredients

Directions

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