Pickled Vegetables for Composed Salad Recipe

Name: Pickled Vegetables for Composed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Separately blanch and shock the haricots verts, pearl onions, and cauliflower.
2
Boil beets until fork tender.
3
Layer the vegetables in a 1-quart pickling jar.
4
Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables.
5
Let sit overnight or at least 4 hours.
6
Make vinaigrette with 1/2 cup pickling liquid and olive oil.
7
Toss with greens.
8
Arrange vegetables and crumble with goat cheese.

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup haricots verts, trimmed, 1 cup pearl onions, peeled, 1 cup cauliflower florets, 1 cup boiled medium sized beets, peeled and quartered, and more.

Yes, Pickled Vegetables for Composed Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pickled Vegetables for Composed Salad

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