Pickled Vegetables and Romaine Salad

By Marge Perry & David Bonom
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.
  • Course: Salad
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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

  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