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Pickled & Grilled Spring Vegetable Salad

Posted by Kateland Clarke on

Pickled & grilled Spring vegetable salad, soft poached egg, roasted pumpkin seed, green olive & wheat berry vinaigrette

serves 4

Pickles

1 white turnip
1 golden beet
1 carrot
1 jalapeño, seeds removed
2 cups vinegar
1 cup sugar
1/4 cup salt

Method

Combine the vinegar, sugar and salt bring to a simmer.

Once dissolved cool the brine until ready to use.

Cut the vegetables into thin slices or vegetable noodles using a spiraliszer and submerge in the hot pickle brine.

Allow to cool then store in the refrigerator.

Vinaigrette

2 cup wheat berries
2 cups pickle liquid
2 cups vegetable oil
1/4 cup sliced green olives
1/4 cup roasted whole pumpkin seeds
Salt and pepper to taste

Method

Rinse and soak the wheat berries overnight in 3:1 the volume of water to legume with 1 Tbsp lemon juice or unpasteurized vinegar per L.

Dry roast the wheat berries in a medium sauce pan. Add 2L of liquid including the soaking liquid and cook for about 45 minutes, or until the wheat berries are tender.

Drain and combine with the vinaigrette.

Salad

2 small bunches black or red kale, shop at the farmer’s market and get some awesome greens!
4 fresh organic eggs

Method

Bring a soup pot filled with 3L of cold water to a simmer.

Add 3 Tbsp white vinegar and use a spoon to create a gentle whirlpool.

Drop in one egg at a time and gently poach for 3-5 minutes or until the yolk is to the desired doneness.

Use a towel to pat dry the egg and season with good salt.

Dish up with the greens first, veggies next and then a good drizzle of the vinaigrette, and enjoy!

 

Recipe from Chef Jonathan Chovancek's Cooking with Grains & Legumes class using GRAIN.


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