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Sunday, August 28, 2011

Quick Pickle Savory Salad

I was putting a salad together last week when Julie was here. I said, "What else does it need..? It needs something." She replied, "QUICK PICKLE". Quick pickle Onions, that is. Here's the ingredients for the salad (which will feed 6 as a stater, or 4 as an entree) along with the recipe for Quick Pickle Onions:

Savory Salad with Quick Pickle Onions

- spinach or mixed greens. NO romaine, no hearty lettuce. If you want this salad to work it's simply spinach or mixed greens, no substitutions

- one can of pitted black olives, cut in half

- one can of chick peas, rinsed and drained

- 2 or 3 large ripe tomatoes, diced

- generous handful of grated pecorino Romano cheese

- several cranks of fresh ground pepper and a mild sprinkle of salt

- Quick Pickle Onions


  • *1/2 cup water
  • *1/2 cup white wine
  • *1/2 cup white distilled vinegar
  • 1 bay leaf
  • 2 cloves of garlic, whole (not diced)
  • A few cranks of black pepper
  • 2 spoonfuls of sugar, or agave.

Slice two small onions, or one large onion into thin half moons. Place in pot with the ingredients above and bring to a boil for a minute. Then put on medium heat and let cook for an additional ten minutes.

Scoop out the onions and place on salad. Because they are pickled, there flavor is mild- so don't be alarmed by the quantity of them on the salad. For the dressing you'll drizzle the salad with EVOO and use the vinegar/water/wine concoction as well. *be sure to discard bay lead and garlic cloves.

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