Recipes

Florida OJ Pickled Vegetables with Toasted Cashew Vinaigrette

Ingredients

For Pickling Liquid:

  • 2 cups Florida Orange Juice
  • 1 cup water
  • ¾ cup champagne vinegar
  • ¼ cup sugar
  • 3 tbsp. pickling spice

For Vegetables:

  • 2 Florida Oranges, peeled, cut into 1/8-inch thick slices
  • 4 purple carrots, peeled into thin ribbons
  • 4 yellow carrots, peeled into thin ribbons
  • 4 orange carrots, peeled into thin ribbons
  • 4 watermelon radishes, thinly sliced
  • 1 head endive, thinly sliced
  • 1 pint daikon sprouts

For Toasted Cashew Vinaigrette:

  • 2 cups cashews, toasted, coarsely chopped
  • ¼ cup parsley, minced
  • 1 shallot, minced
  • ¼ cup champagne vinegar
  • 3 tbsp. extra virgin olive oil
  • Salt to taste
  • Pepper to taste

Instruction

  1. Prepare Pickling Liquid:  Place all ingredients in saucepan; bring to a boil.
  2. Blanch carrot ribbons in pickling liquid one color at a time for 12 seconds; plunge in ice water, then place ribbons on paper towels. Repeat with remaining carrots.
  3. Blanch radish slices in pickling liquid for 15 seconds; plunge in ice water, then place slices on paper towels.
  4. Prepare Toasted Cashew Vinaigrette:  Combine cashews, parsley, shallot, vinegar and olive oil in mixing bowl; toss to combine. Season with salt and pepper to taste; reserve.
  5. Arrange carrot ribbons, radish slices, orange slices and endive on plates. Sprinkle with sprouts. Spoon Toasted Cashew Vinaigrette on top.

Français

Ingredients

For Pickling Liquid:

  • 2 cups Florida Orange Juice
  • 1 cup water
  • ¾ cup champagne vinegar
  • ¼ cup sugar
  • 3 tbsp. pickling spice

For Vegetables:

  • 2 Florida Oranges, peeled, cut into 1/8-inch thick slices
  • 4 purple carrots, peeled into thin ribbons
  • 4 yellow carrots, peeled into thin ribbons
  • 4 orange carrots, peeled into thin ribbons
  • 4 watermelon radishes, thinly sliced
  • 1 head endive, thinly sliced
  • 1 pint daikon sprouts

For Toasted Cashew Vinaigrette:

  • 2 cups cashews, toasted, coarsely chopped
  • ¼ cup parsley, minced
  • 1 shallot, minced
  • ¼ cup champagne vinegar
  • 3 tbsp. extra virgin olive oil
  • Salt to taste
  • Pepper to taste

Preparation

1. Prepare Pickling Liquid:  Place all ingredients in saucepan; bring to a boil.

2. Blanch carrot ribbons in pickling liquid one color at a time for 12 seconds; plunge in ice water, then place ribbons on paper towels. Repeat with remaining carrots.

3. Blanch radish slices in pickling liquid for 15 seconds; plunge in ice water, then place slices on paper towels.

4. Prepare Toasted Cashew Vinaigrette:  Combine cashews, parsley, shallot, vinegar and olive oil in mixing bowl; toss to combine. Season with salt and pepper to taste; reserve.

5. Arrange carrot ribbons, radish slices, orange slices and endive on plates. Sprinkle with sprouts. Spoon Toasted Cashew Vinaigrette on top.

 

Share :

Print
Recipes