Pickled Vegetable Salad With Nori Vinaigrette Recipes

PICKLED VEGETABLES FOR COMPOSED SALAD

Pickled Vegetables for Composed Salad image

Provided by Food Network

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 17

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

Steps:

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.

QUICK-PICKLED VEGETABLE SALAD

Quick-Pickled Vegetable Salad image

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

Steps:

Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

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