Cool salad greens are tossed in a bright dressing made with spicy serrano, pressed lemon, citrusy cilantro and pungent green garlic. The plate is then finished with quick pickled celery and shallot, and a scattering of toasted pine nuts. These flavors are big, bold and acidic.
Chopped Romaine with Pickled Vegetables, Toasted Pine Nuts and Cilantro Green Garlic Vinaigrette
Recipe Type: Salad
- For the pickled vegetables:
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt
- 1 1/2 teaspoons honey
- 2 celery stalks, thinly sliced on a bias
- 1 small shallot, thinly sliced (or use 1/4 red onion)
- For the cilantro green garlic vinaigrette:
- 1 bulb green garlic, trimmed and cut in half (or 2-3 cloves regular garlic)
- 1 small bunch cilantro
- 1 serrano chile, halved, seeds and ribs removed (or a jalapeno)
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 pinches ground cumin
- Kosher salt
- For the salad:
- Half a romaine heart, chopped
- Toasted pine nuts
- To make the pickled vegetables*, combine red wine vinegar, water, kosher salt and honey in a medium bowl, whisking to combine. Submerge celery and shallots in the pickling liquid. Let the mixture sit at room temperature for 1 hour. Stir every 20 minutes.
- While the vegetables are pickling, make your vinaigrette*. Add green garlic, cilantro, chile, olive oil, lemon juice and cumin to a blender or food processor. Blend until smooth. Season to taste with kosher salt (I added a couple of pinches).
- To serve, place chopped romaine in a bowl and spoon over some vinaigrette. Toss until leaves are well-dressed. Transfer to a plate and top with some pickled vegetables and toasted pine nuts.
*This recipe will make enough pickled vegetables and vinaigrette for several salads. Store leftovers in the refrigerator.
This Chopped Romaine with Pickled Vegetables, Toasted Pine Nuts and Cilantro Green Garlic Vinaigrette is part of my Paleo Recipes: Week of February 18 article. Check it out here!