Pickled Veggie Salad
By: Chef Cindy Gilbert
Made With:
Key products
Instructions
Instructions
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For the pickled vegetables, place each vegetable in separate small heat-safe bowls or glass jars with lids. Set aside.
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Mix cider vinegar, water, sugar, celery seed, mustard seed and salt in medium saucepan. Bring mixture to boil on medium-high heat, stirring until sugar and salt have completely dissolved. Reduce heat to low; simmer 5 minutes.
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Pour hot brine liquid over veggies, being sure veggies are completely submerged. Allow to cool slightly, then cover. Refrigerate at least 2 hours or overnight.
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For the Garnish, mix flour and corn starch in medium bowl. Add shallots, tossing to coat. Shake to remove any excess flour mixture. Heat oil in small skillet or saucepan on medium-high heat to about 325°F. Working in batches, fry shallots 6 to 8 minutes or until well browned, turning occasionally to prevent from burning. Remove with slotted spoon to paper towel-lined plate to drain. Add capers to hot oil; fry 3 minutes or until crispy. Remove and drain along with shallots.
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For the salad, whisk together olive oil, reserved pickle brine and Dijon mustard in a small bowl. Season with salt and pepper to taste.
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To assemble Salad, strain pickled vegetables, reserving the brining liquid. Pat dry; set aside. Whisk olive oil, 2 tablespoons of the reserved pickle brine, Dijon, salt and pepper in large bowl. Add baby romaine, tossing to coat with vinaigrette. Add pickled vegetables, tossing gently to mix with greens. To serve, top with shallots, capers and crumbled goat cheese.
