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
Ingredients
INGREDIENTS
balsamic vinegar
bite-sized cauliflower florets
carrots
Cider vinegar
Extra Virgin Olive Oil
garlic cloves
ground black pepper
kosher salt
mini cucumbers
romaine hearts
Salt
shallot
sugar
Directions
DIRECTIONS
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
