Spring Greens With Quick Pickled Vegetables Recipes

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QUICK PICKLED VEGETABLES



Quick Pickled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 4m

Number Of Ingredients 0

Steps:

  • Blanch 1/3 pound each halved baby carrots, green beans and yellow beans, 2 to 4 minutes. Cool in ice water, then put in a glass bowl with 1/2 sliced red onion. Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.

SPRING GREENS WITH QUICK-PICKLED VEGETABLES



Spring Greens with Quick-Pickled Vegetables image

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Provided by Bon Appétit Test Kitchen

Yield Makes 6 servings

Number Of Ingredients 10

1 cup unseasoned rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
8 ounces small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups)
1/3 cup olive oil
1 tablespoon (or more) fresh lemon juice
1 tablespoon unseasoned rice vinegar
Kosher salt, freshly ground pepper
12 cups mixed tender greens (such as mizuna, tatsoi, arugula, dandelion greens, and/or sorrel)
1/4 cup tender herb leaves and blossoms (such as tarragon or mint)

Steps:

  • Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
  • Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.
  • Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

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2014-03-20 Step 1. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 …
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  • Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.
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