Pickled Carrot And Romaine Salad Food

BEET AND CARROT SALAD

Steps:

• To make the salad, combine all of the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

PICKLED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside., In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots., Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.

QUICK-PICKLED VEGETABLE SALAD

Steps:

• Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
• Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
• When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
• To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

PICKLED CARROT & MOOLI

Steps:

• Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
• Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.

PICKLED CARROT SALAD

Steps:

• The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
• Place carrots in a serving dish.
• Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
• Be sure you serve with a slotted spoon.

PICKLED CARROT SALAD

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain , Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

PICKLED RADISH & CUCUMBER SALAD

Steps:

• In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
• Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.