Vegetable Salad with Pickle Vinaigrette
Chicago
Consider this salad the supreme vegetable vacuum. It sucks up any old odds and ends in the fridge, from veggies that are best roasted (like potatoes or cauliflower) to those better off raw, to herbs and even fronds or tops. Abra Berens dresses this proliferation of produce in a dressing made of leftover pickle jar liquid. If you’re really feeling ambitious, she recommends using up old cream by turning it into homemade sour cream or crème fraîche and mixing it in.
Ingredients
- 5 fingerling potatoes, cut into wedges
- 1/4 medium head cauliflower
- 2 teaspoons olive oil
- Salt and pepper to taste
- 3 radishes
- 2 medium carrots, peeled
- 1/2 large head fennel
- 1/4 medium head purple cabbage
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch cilantro, roughly chopped
- 1/2 cup sour cream
- 1/4 cup pickle liquid
Method
Heat the oven to 400°F.
On a rimmed baking sheet, toss the potatoes and cauliflower with the olive oil and salt and pepper to taste. Roast until crispy outside and tender inside, 20 to 25 minutes.
Shave or cut the radishes, carrots, fennel, cabbage, and cauliflower thinly with a knife or mandolin.
In a large bowl whisk together the sour cream and pickle liquid. Add the raw and roasted vegetables and chopped herbs and toss together. Season with salt and pepper to taste. Taste and adjust the seasoning and acidity as desired.
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From Waste Not: How to Get the Most from Your Food by The James Beard Foundation/Rizzoli Publishing.
Yield
5 servings
