It’s time to use your knife skills. If you don’t remember the sizes of each cut, refer to the specs here. Done right, this recipe will yield a vibrant spring salad with all sorts of shapes to sink your teeth into. The assortment of pickled vegetables and balanced spices and herbs hits all the right flavor notes, and it’s absolutely gorgeous perched atop a nest of fresh greens.
Pickled Spring Vegetable Salad
Serves | 4 |
- 2 32-oz wide-mouth canning jars
- 6 oz haricot vert
- 2 watermelon radishes, sliced tip to tail in ¹⁄₈-inch slices
- 3 medium carrots, julienned
- 2 small golden beets, scrubbed and medium dice
- ¼ cup fresh dill fronds, plus more for garnish
- 2 cloves garlic, peeled and smashed
- 1 medium Fresno chile, brunoised
- 1 Tbsp mustard seeds
- 1 tsp black peppercorns
- 2½ cups white wine vinegar
- 1½ cups water
- ½ cup granulated sugar
- 4 oz spring greens
- ¼ cup olive oil, divided
- sea salt and freshly ground black pepper, to taste
- ¾ cup queso fresco, crumbled
- ¹⁄₃ cup roughly chopped fresh parsley leaves
| Preparation | Divide haricot vert between jars, standing on end while tipping jars to the side; fill in each jar with equal amounts radish, carrot and beet. Divide dill, garlic and chile over the top, then divide mustard seeds and peppercorns over the top.
In a large saucepan over medium high heat, add vinegar, water and sugar, stirring until sugar has completely dissolved. Once mixture begins to boil, remove from heat and divide liquid evenly between both jars, stirring vegetables gently to mix ingredients. Let stand uncovered on counter until cooled, 30 minutes. Transfer to refrigerator until ready to serve.
| To Serve | Toss greens in a large bowl with half the olive oil and 2 Tbsp pickling liquid, adding more of either to taste. Season with salt and pepper to taste. Arrange greens on a lipped platter or in a wide bowl. Strain pickled vegetables from liquid and lay over greens. Top with queso fresco, parsley and more dill if desired; season with salt and pepper and serve.