Shaved Fall Vegetable Salad with Tea-Pickled Radishes
This shaved fall vegetable salad with tea-pickled radishes is seasonal and simple to make. It will be sure to impress your guests this holiday season.
Shaved Fall Vegetable Salad with Tea-Pickled Radishes
Tea-Pickled Radishes
Recipe Type: Appetizer
Author:
Ingredients
- 1 cup Pure Leaf Sweet Tea, warmed but not boiling
- 1 tablespoon kosher salt
- 1 cup apple cider vinegar
- 8 small radishes, thinly sliced or 4 large watermelon radishes
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon whole black peppercorns
Instructions
- In a medium bowl, combine the tea with the salt; stir to dissolve.
- Add the vinegar along with the radishes, garlic, and peppercorns. Cover and refrigerate at least an hour or overnight.
- Drain the pickled radishes, reserving 1/4 cup of pickling liquid for use in vinaigrette. Set aside.
Shaved Fall Vegetable Salad
Recipe Type: Appetizer
Author:
Ingredients
- 1/4 cup reserved pickling liquid (from tea-picked radishes, see recipe)
- 1 tablespoon honey
- kosher salt
- freshly ground pepper
- 3 tablespoons extra virgin olive oil
- 1 large fennel bulb, thinly sliced
- 2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
- 2 small heads radicchio, thinly sliced
- 4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
- 2 tablespoons roughly chopped flat-leaf parsley
- tea-pickled radishes (see recipe)
Instructions
- Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine.
- Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify.
- Add the fennel, apple, radicchio, celery, parsley, and pickled radishes to the bowl and toss all ingredients together to coat.
- Season with more salt and pepper, if desired, and garnish with celery leaves before serving.
Special thanks to Gail Simmons and Pure Leaf for this great salad! Also try Gail’s Lemon-Ginger Tea Pomegranate Sparkler.
