Pickled Vegetables for Composed Salad

  • Recipe courtesy of Tanya Holland

Total Time:
4 hr 55 min
Prep:
4 hr 25 min
Inactive Prep:
--
Cook:
30 min
Yield:
10 to 12 servings
Level:
--

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:

      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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