Quick-Pickled Vegetable Salad with Harissa Vinaigrette Recipe

Name: Quick-Pickled Vegetable Salad with Harissa Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, sliced into thin rounds; 4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves; 1 cup thinly sliced white onion; 3/4 cup plus 2 tablespoons distilled white vinegar; 2 garlic cloves; 2 tablespoons sugar; Kosher salt; Pepper; 3 1/2 tablespoons extra-virgin olive oil; 1/2 cup pumpkin seeds (pepitas); 1 tablespoon harissa; Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)

Servings: persons

4 medium carrots, sliced into thin rounds
4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
1 cup thinly sliced white onion
3/4 cup plus 2 tablespoons distilled white vinegar
2 garlic cloves
2 tablespoons sugar
Kosher salt
Pepper
3 1/2 tablespoons extra-virgin olive oil
1/2 cup pumpkin seeds (pepitas)
1 tablespoon harissa
Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)

1
In a heatproof medium bowl, combine the carrots, celery ribs and onion.
2
In a medium saucepan, combine 3/4 cup of the vinegar with the garlic, sugar, 1 1/2 cups water and 1 1/2 tablespoons of salt and cook over moderate heat until the sugar dissolves, about 3 minutes.
3
Pour the hot brine over the vegetables and let stand until cool, about 30 minutes.
4
Drain the vegetables and refrigerate until just chilled, about 15 minutes; discard the garlic.
5
Reserve the brine for another use.
6
Meanwhile, in a small skillet, heat 1/2 tablespoon of the olive oil.
7
Add the pumpkin seeds and a pinch each of salt and pepper and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
8
Let cool.
9
In a serving bowl, whisk the harissa with the remaining 3 tablespoons of olive oil and 2 tablespoons of white vinegar; season with salt and pepper.
10
Add the romaine, drained pickled vegetables and celery leaves and toss well; season with salt and pepper and toss again.
11
Sprinkle the toasted pumpkin seeds on top and serve.

297

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 12 ingredients. The key ingredients include: 4 medium carrots, sliced into thin rounds, 4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves, 1 cup thinly sliced white onion, 3/4 cup plus 2 tablespoons distilled white vinegar, and more.

Yes, Quick-Pickled Vegetable Salad with Harissa Vinaigrette 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.

Quick-Pickled Vegetable Salad with Harissa Vinaigrette

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