CON POULOS
Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

F&W’s Justin Chapple knows how to make any salad more interesting: pickle the vegetables. The spicy dressing is vibrant, too. Slideshow: More Salad Recipes

How to Make It

Step 1    

In a heatproof medium bowl, combine the carrots, celery ribs and onion. In a medium saucepan, combine 3/4 cup 
of the vinegar with the garlic, sugar, 1 1/2 cups water and 1 1/2 tablespoons of salt and cook over moderate heat 
until the sugar dissolves, about 3 minutes. Pour the hot brine over the vegetables and let stand until cool, about 
30 minutes. Drain the vegetables and refrigerate until just chilled, about 15 minutes; discard the garlic. Reserve
 the brine for another use. 


Step 2    

Meanwhile, in a small skillet, heat 1/2 tablespoon of the olive oil. Add the pumpkin seeds and a pinch each of salt and pepper and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Let cool.

Step 3    

In a serving bowl, whisk the harissa with the remaining 3 tablespoons of olive oil and 
2 tablespoons of white vinegar; season with salt and pepper. Add the romaine, drained pickled vegetables and celery leaves and toss well; season with salt and pepper and toss again. Sprinkle the toasted pumpkin seeds on top and serve.

Suggested Pairing

Pair with a racy, briny Greek island white.

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