0.0 – 0 reviews • Salad Recipes
| Total: |
4 hr 55 min |
| Prep: |
4 hr 25 min |
| Cook: |
30 min |
| 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
131 |
| Total Fat |
5 g |
| Saturated Fat |
2 g |
| Carbohydrates |
20 g |
| Dietary Fiber |
2 g |
| Sugar |
16 g |
| Protein |
3 g |
| Cholesterol |
4 mg |
| Sodium |
357 mg |