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
4 medium carrots, sliced into thin rounds
4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
1 cup thinly sliced white onion
3/4 cup plus 2 tablespoons distilled white vinegar
2 garlic cloves
2 tablespoons sugar
3 1/2 tablespoons extra-virgin olive oil
1/2 cup pumpkin seeds (pepitas)
1 tablespoon harissa
Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)
How to Make It
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.
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.
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.
Pair with a racy, briny Greek island white.
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