Spring Salad with Pickled Vegetables

 


Spring Salad with Pickled Vegetables

Ingredients

For the pickled vegetables:

1 c. white wine vinegar

1 tbsp. sugar

2 tsp. kosher salt

1/2 tsp. whole black peppercorns

1 tsp. fennel seeds

1/2 tsp. dill seeds

1 bay leaf

8 oz. vegetables, such as carrots, radishes, and turnips, shaved or thinly sliced

For the salad:

1/3 c. olive oil

3 tbsp. champagne vinegar

1 tsp. pure honey

Kosher salt and freshly ground black pepper

2 (5-ounce) containers salad greens

1/3 c. toasted pine nuts

1 (4-ounce) log goat cheese, crumbled

Directions

Step 1Make the pickled vegetables: Combine vinegar, sugar, salt, peppercorns, fennel seeds, dill seeds, and bay leaf in a small pot. Bring to a simmer and stir until sugar is dissolved, 1 to 2 minutes. Stir in 1 cup water. Place vegetables in a quart-size Mason jar; cover with liquid. Cool to room temperature. Chill and cover at least 12 hours. 

Step 2Make the salad: Whisk together oil, vinegar, and honey in a bowl. Season with salt and pepper. Add greens, pine nuts, and goat cheese, and gently toss to combine. Top with desired amount of pickled vegetables. Refrigerate remaining vegetables for up to 1 month.

 

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