Pickled Vegetables and Romaine Salad

The vegetables may be pickled ahead and kept in a closed container in the refrigerator for 3-5 days. Be sure to set a few aside to add to sandwiches during the week.

Servings: 6

Ingredients

  • 2 cups cider vinegar
  • 1 cup sugar
  • 2 tablespoons kosher salt
  • 10 garlic cloves
  • 2 cups bite-sized cauliflower florets, about 1/4 medium head
  • 4 mini cucumbers, cut into 1/4-inch thick slices
  • 3 carrots, thinly sliced
  • 1 large shallot, thinly sliced
  • 2 romaine hearts, sliced, about 10 cups
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Combine the cider vinegar, sugar, kosher salt and garlic cloves in a medium saucepan. Bring to a boil over high heat and cook 2 minutes. Combine the cauliflower, cucumbers, carrots and shallot in a large bowl and pour the vinegar mixture over, let cool 10 minutes then cover and refrigerate 1 hour.
  2. Drain the vegetables and discard garlic cloves.
  3. Combine the pickled vegetables and romaine in a bowl. Combine the extra virgin olive oil, balsamic vinegar, salt and pepper in a separate bowl; pour over romaine mixture and toss well. Serve immediately.
  • Yield: 6 Servings
  • Course: