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.
- Yield: Makes 6 Servings
- Course: Salad
All you need for this recipe and more...
- balsamic vinegar
- bite-sized cauliflower florets
- Cider vinegar
- Extra Virgin Olive Oil
- garlic cloves
- ground black pepper
- kosher salt
- mini cucumbers
- romaine hearts
- 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.
- Drain the vegetables and discard garlic cloves.
- Combine the pickled vegetables and romaine in a bowl. Combine the extra virgin olive oil, balsamic vinegar, salt and pepper in a separate bowl