#MEwx Warm, sunny and Summber time pickled vegetable salad

Good morning Augusta

This morning we have mostly sunny skies with highs in the mid 60s. Winds are light and variable.

Tonight it will be partly cloudy during evening hours, then clearing. Lows in the lower 40s with light and variable winds.

Our outdoor temperature is 53.6°F, the humidity is 36% the dew point is 27.3°F and our wind chill is 53.6°F.

The wind direction is Northeast between 3.6 MPH and 4.9 MPH.

The Relative pressure is 30.17, the Absolute pressure is 29.97 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with bright and sunny skies.

The UV rating is 1 out of 16, The moon is 16.2% illuminated, the moon is waning crescent, Sunrise is 5:08 am↑ 61° Northeast, Sunset is 8:03 pm↑ 299° Northwest,

Moonrise is 3:39 am↑ 92° East, Moonset is 3:58 pm↑ 272° West and we'll have 14 hours 55 minutes of daylight today.  

We didn't receive any rain here over the past 24 hours.

summertime pickled vegetable salad

This sounds like a great one to accompany a couple of delicious tender steaks on the grill!!

summertime pickled vegetable salad

Ingredients

For the Pickled Red Onions:

*             1 small red onion, very thinly sliced from tip to tip

*             ½ cup apple cider vinegar, red wine vinegar or champagne vinegar

*             ¼ cup granulated sugar

*             2 tablespoons coriander seeds (optional)

*             2 teaspoons kosher salt

 

 

For the Salad:

*             2 large celery stalks, trimmed and thinly sliced on a sharp angle

*             2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally

*             3 tablespoons extra-virgin olive oil

*             1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar

*             8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)

*             3 small radishes, very thinly sliced (optional)

*             ⅔ cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)

*             2 to 4 teaspoons coarse or Dijon mustard, to taste

Preparation

1.            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.)

2.            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.

3.            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.

4.            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.

 

Tip

*             If you don't have fresh herbs, you can add 1 teaspoon dried herbs (such as mint, tarragon, chives, parsley, herbes de Provence or Italian seasoning) to the dressing.