Salad of Roasted and Pickled Vegetables

Name: Salad of Roasted and Pickled Vegetables
Yield: Makes 4 servings
Ingredients: salt; 1 teaspoon balsamic vinegar; 1 tablespoon Champagne vinegar; herb blossoms for garnish, if available; ¼ cup extra-virgin olive oil; 1 tablespoon finely chopped parsley; 1 tablespoon lightly chopped basil leaves; 1 shallot, finely diced; 1 tablespoon large capers, rinsed; 8 small red or golden beets; ½ pound fresh beans, such as yellow wax, Blue Lake, haricot vert, etc.; ½ pound fresh beans, such as yellow wax, Blue Lake, haricot vert, etc.; 8 small red or golden beets; ½ pound fresh beans, such as yellow wax, Blue Lake, haricot vert, etc.; 1 roasted red, yellow or orange bell pepper; 1 roasted red, yellow or orange bell pepper; ½ pound fresh beans, such as yellow wax, Blue Lake, haricot vert, etc.; 1 roasted red, yellow or orange bell pepper; 8 tiny new potatoes or 3 small red potatoes; 2 handfuls of red lettuce; a handful of pickled red onion rings; 8 tiny new potatoes or 3 small red potatoes

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

There’s an extravagant range of tastes, colors, and textures in this salad. It’s one I’ve made for years, probably never the same way twice, but it has some fairly constant elements—roasted beets and peppers, pickled onions, briefly blanched or steamed beans, and, when possible, bronze-leaved garden lettuces. All the parts are dressed with an herb vinaigrette and arranged haphazardly on a colorful platter.

This salad can be pleasantly complicated with ingredients (see the variations

Ingredients

Side dish
Gluten-free
Vegan

Ingredients

Method