Vegetables Quick-Pickled Vegetable Salad with Harissa Vinaigrette 4.0 (1) 2 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email F&W’s Justin Chapple knows how to make any salad more interesting: pickle the vegetables. The spicy dressing is vibrant, too. Photo: CON POULOS Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 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 Kosher salt Pepper 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) Directions 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. Suggested Pairing Pair with a racy, briny Greek island white. Rate it Print