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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