We were invited to a BBQ over the weekend and they asked us to bring a salad – for months now I’ve been wanting to try the chopped salad from Food52 Genius Recipes (the book the Cookbook Club went through in December) and I thought this would be the perfect opportunity. So off I went in search of all the ingredients and once I found them (it took me 3 different shops thanks to the scarcity at the moment of Savoy cabbage and radicchio) I set Aaron to the task of constructing this gorgeous and colorful salad.
It’s made by quick pickling some vegetables (celery and carrots and red capsicum), then once they’re ready, draining them and combining them with the remaining vegetables (cucumber, radicchio, rocket and cabbage) and apple and making a sauce from some of the leftover vinegar, olive oil and salt and pepper. Then you finish the salad with goat cheese and toasted slivered almonds.
I’m usually opposed to eating radicchio but in this salad the bitter notes balance so well with the other flavours that I actually liked it. Aaron similarly is not a huge fan of rocket but enjoyed it in this salad. It was the perfect salad for the summer night bbq and we will definitely make this again. The only warning I feel is necessary: the vinegar smell wafts through the whole house during the pickling stage. It actually made me worry that the whole salad was just going to taste like vinegar. But it didn’t and the smell passes. And now to devour the leftovers!