how2heroes » Pickled Vegetable Salad w/ Crispy Shallots

Salads » Pickled Vegetable Salad w/ Crispy Shallots

This salad screams summer, and we are all ears! William Kovel makes a light and vibrant pickled salad at the Cambridge Center Farmers' Market. He uses an array of seasonal, local vegetables which are briefly stewed in olive oil, white wine vinegar and white wine. The mixture is chilled overnight after it is taken off the heat, and strained the next day to reveal vegetables that still have a slight crunch, and have absorbed a mild tang from the wine and vinegar. Serve over peppery green such as arugula or peppercress, and aside fish or meat. This is also great on its own as versatile, delicious starter salad.

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Ingredients

Bouquet Garni

3 sprigs parsley
3 sprigs thyme
1 bay leaf

For Salad

1½ cups extra virgin olive oil
1 medium onion, sliced
4 garlic cloves, sliced
salt & pepper to taste
1 bunch baby rainbow beets
1 bunch baby turnips, peeled & washed
1 bunch baby carrots peeled & washed
1 bunch baby fennel, trimmed & cored
1 bouquet garni (see ingredients above)
1 bay leaf
1 cup quartered white mushrooms
¼ cup white wine vinegar
¾ cup white wine
chopped parsley
sliced chives
edible flowers (optional)
1 bunch peppercress or other spicy greens
fried shallots to garnish (see recipe below)

How-to

Make Bouquet Garni

Tie parsley, thyme and bay leaf in a small piece of cheesecloth and set aside

Make Salad

Heat olive oil in a medium, heavy-bottomed pot over medium-low heat and add onions and garlic
Cook until tender, about 10 minutes
Season with salt and pepper
Add seasonal, local vegetables of choice. Beets (any variety but red), fennel, carrots and turnips are suggested. Add bouquet garni. Cook 6-7 minutes until cooked through, but still al dente
Add mushrooms and cook 1-2 more minutes
Add white wine and white wine vinegar. Allow to come back to a simmer. Remove from heat and cool over ice bath to stop the cooking
Transfer into a bowl or container, cover and refrigerate overnight for best taste
When ready to serve, strain the vegetables from the liquid (reserving the liquid)
Toss in chopped parsley and chives, and plate. Garnish with edible flowers (optional)
Toss peppercress or any other spicy green of choice with a bit of the reserved cooking liquid (the rest can be refrigerated and kept to use as a vinaigrette!)
Top vegetables with peppercress, and crispy shallots* if desired

*To make crispy shallots, slice shallots thin and coat in all-purpose flour. Heat a small pot of filled with at least 2" of canola oil to 350º. Shake off excess flour and fry until golden-brown, about 2 minutes. Remove from oil and transfer to a paper towel-lined plate. Season with salt and serve