Recipe courtesy of Tanya Holland

Pickled Vegetables for Composed Salad

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  • Total: 4 hr 55 min
  • Prep: 4 hr 25 min
  • Cook: 30 min
  • Yield: 10 to 12 servings
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1 cup haricots verts, trimmed

1 cup pearl onions, peeled

1 cup cauliflower florets

1 cup boiled medium sized beets, peeled and quartered

1 pound micro or baby greens such as cress, beet or pea greens

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

4 ounces soft goat cheese, crumbled

Pickling Liquid:

1 1/2 cups cider vinegar

1 1/2 cups water

1 tablespoon whole coriander

2 teaspoons white peppercorns

2 bay leaves

3/4 cups sugar

2 tablespoons kosher salt

2 whole garlic cloves

1 teaspoon whole cloves


  1. Separately blanch and shock the haricots verts, pearl onions, and cauliflower. Boil beets until fork tender. Layer the vegetables in a 1-quart pickling jar. Bring pickling liquid to a boil and reserve 1/2 cup for vinaigrette, pouring the rest over the blanched vegetables. Let sit overnight or at least 4 hours. Make vinaigrette with 1/2 cup pickling liquid and olive oil. Toss with greens. Arrange vegetables and crumble with goat cheese.