120ml apple cider vinegar
4 tablesp. sugar
2 teasp. sea salt
2 tablesp. coriander seeds, lightly cracked
1 red onion, very thinly sliced
Bookmark Recipe
Quick Pickled Irish Vegetable Salad
4 people
20 min
Ingredients
2 carrots, thinly sliced on the diagonal (or you could use a mandolin)
2 celery sticks, trimmed and thinly sliced on the diagonal
juice and finely grated rind of 1 small lemon
3 tablesp. extra-virgin olive oil
1 butterhead lettuce
3 radishes, very thinly sliced
good handful fresh mixed herbs (such as parsley, dill, basil, mint or chives)
1 tablesp. wholegrain mustard
sea salt and freshly ground black pepper
FOR THE PICKLED RED ONION
120ml apple cider vinegar
4 tablesp. sugar
2 teasp. sea salt
2 tablesp. coriander seeds, lightly cracked
1 red onion, very thinly sliced
FOR THE SALAD
2 carrots, thinly sliced on the diagonal (or you could use a mandolin)
2 celery sticks, trimmed and thinly sliced on the diagonal
juice and finely grated rind of 1 small lemon
3 tablesp. extra-virgin olive oil
1 butterhead lettuce
3 radishes, very thinly sliced
good handful fresh mixed herbs (such as parsley, dill, basil, mint or chives)
1 tablesp. wholegrain mustard
sea salt and freshly ground black pepper
Method
Copy TextTo pickle the red onion, pour the vinegar into a small pan and add the sugar, salt, coriander seeds with 120ml of water. Bring to the boil over a high heat then pour over the red onion in a bowl. Stir to combine and allow to cool. This is ready to use after 15 minutes or can be chilled in a lidded container for up to 3 weeks.
Place the carrots and celery in a bowl and season generously, then add the lemon rind and juice with the olive oil. Toss with a tongs to coat. Set aside for 10 minutes.
Separate the lettuce into leaves, discarding any outer damaged ones and put on a serving platter. Scatter over the radishes and herbs and season lightly then toss gently to coat.
Using the tongs, scatter the carrots and celery over the salad, leaving the rest of the vinaigrette behind. Add a good handful of the picked red onion (about 50g) with four teaspoons of the brine and the mustard, stirring to coat. Drizzle over the salad and serve immediately.
The Quality Mark & You
Learn moreMethod
Copy TextTo pickle the red onion, pour the vinegar into a small pan and add the sugar, salt, coriander seeds with 120ml of water. Bring to the boil over a high heat then pour over the red onion in a bowl. Stir to combine and allow to cool. This is ready to use after 15 minutes or can be chilled in a lidded container for up to 3 weeks.
Place the carrots and celery in a bowl and season generously, then add the lemon rind and juice with the olive oil. Toss with a tongs to coat. Set aside for 10 minutes.
Separate the lettuce into leaves, discarding any outer damaged ones and put on a serving platter. Scatter over the radishes and herbs and season lightly then toss gently to coat.
Using the tongs, scatter the carrots and celery over the salad, leaving the rest of the vinaigrette behind. Add a good handful of the picked red onion (about 50g) with four teaspoons of the brine and the mustard, stirring to coat. Drizzle over the salad and serve immediately.
