Vegetable Salad with Pickle Vinaigrette Recipe | James Beard Foundation
Fresh veggies and leftover pickle liquid come together in this versatile vegetable salad, perfect for using up fridge odds and ends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 5 fingerling potatoes, cut into wedges
- 1/4 medium head cauliflower
- 2 teaspoons olive oil
- Salt and pepper to taste
- 3 radishes
- 2 medium carrots, peeled
- 1/2 large head fennel
- 1/4 medium head purple cabbage
- 1/2 bunch parsley, roughly chopped
- 1/2 bunch cilantro, roughly chopped
- 1/2 cup sour cream
- 1/4 cup pickle liquid
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