This
is a very appealing way to prepare and present vegetables in the summer,
when produce is abundant; it stays crisp and crunchy in the refrigerator
for quite a while. I use these pickled vegetables on a buffet table as
a side dish with grilled meats, or toss them into a salad. They also work
wonderfully well topped with canned tuna or a sliced chicken breast, and
they make a great addition to a sandwich. As you use the giardiniera vegetables,
make sure you also use the oil they are packed in.
serves: 6
2 cups carrot sticks 1½ inches long
2 cups haricots verts, trimmed
2 cups small cauliflower florets
1 cup sliced red onion
¹/³ cup coarse sea salt
3 cups -white--wine vinegar
2 cups -extra--virgin olive oil, or more as needed
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In a large nonreactive bowl, toss the vegetables with the salt. Cover,
and refrigerate overnight.
Rinse both the vegetables and the bowl well, and return the vegetables
to the bowl. Toss with the vinegar. Cover, and refrigerate for 4 hours
or up to overnight.
Rinse and drain again. Pack the vegetables snugly into a lidded glass
jar (a -quart--sized jar works perfectly). Pour in the Extra Virgin olive
oil to cover the vegetables. Close the lid, and refrigerate until ready
to serve.
To serve, fish out the vegetables needed and drizzle some of the curing
oil on top. Save the oil to dress other salads.
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