Field Greens with Pickled Vegetables

This is a great way to kick up your typical field green salad. Use this as a starter to a meal, an upsell with an entrée, or adding grilled chicken or shrimp to create an entrée size salad. I absolutely love fig infused balsamic vinaigrette, and this dressing just gives that extra punch to make the salad slightly different from your competitors. The game changer though, is the pickled tiny vegetables. I used multi-colored carrots, and white turnips. The carrots are about an inch long, while the turnips are the size of a dime – both have intact greens! Tossed with some tasty greens, Kumato tomatoes, Berkshire pork bacon and parmesan Reggiano, this salad packs a punch, and lifts it from the ranks of the passe!

Shopping List

  1. Gocce di Casaliva premium extra virgin Organic pitted olive oil
  2. Aceto aromatizzato con aglio – garlic infused balsamic vinegar
  3. Greens of your choice
  4. Fig balsamic vinegar
  5. Canola oil
  6. Dijon mustard
  7. Salt & Pepper
  8. White vinegar
  9. Apple cider vinegar
  10. Black mustard seeds
  11. Whole black peppercorn
  12. Iodized salt
  13. Sugar
  14. Bay leaves
  15. Garlic
  16. Shallots
  17. Bacon – I used Berkshire pork bacon
  18. Kumato tomatoes, or heirloom tomatoes
  19. Tiny turnips
  20. Tiny carrots
  21. Parmesan Reggiano

Kitchen Tools Needed

  1. Chef’s knife
  2. Cutting board
  3. Sauce pan
  4. Mixing bowl
  5. Immersion blender
  6. Food Saver

Fig Balsamic Vinaigrette

  1. In a mixing bowl, combine 1 tablespoon Dijon mustard, 1/3 cup fig infused balsamic vinegar, ½ teaspoon fresh chopped garlic, ½ teaspoon fresh chopped shallots, salt & pepper to taste. Mix using an immersion blender
  2. With the immersion blender running, slowly add ¼ Gocce di Casaliva EVOO, 1/3 cup canola oil until emulsified

Berkshire Pork Bacon

  1. Place bacon in a preheated cast iron and cook to desired doneness
  2. Place cooked bacon on a paper towel lined sheet pan
  3. Reserve the rendered bacon fat for later use – run through a fine mesh sieve

Pickled Tiny Vegetables

  1. Wash your tiny vegetables, keeping the greens intact.
  2. For the brine, place the following in a saucepan; 1 ½ cups white distilled vinegar, ½ cup Aceto aromatizzato con aglio, 1 tablespoon black mustard seeds, 1 tablespoon whole black peppercorn, 2 each fresh bay leaves, ¼ teaspoon crushed red pepper, ½ cup sugar, ¼ cup kosher salt. Bring to a boil, dissolving all the salt and sugar
  3. Turn off the heat and let the brine come to room temperature. If you pour the brine on the vegetables as soon as the salt and sugar are dissolved, the greens will be discolored
  4. Let the vegetables sit in the brine for 8 hours
  5. Using a Food Saver seal the pickled tiny vegetables in a bag, with only a little of the brine in the bag

Plating the Salad

  1. Wash your greens and dry thoroughly
  2. Using a knife, mandolin or cheese grater, cut the Parmesan Reggiano
  3. Chopped cooked bacon
  4. Slice tomatoes
  5. In a mixing bowl, toss greens, fig balsamic vinaigrette, chopped bacon and season with salt and pepper
  6. This plate will have a ton of color, so you will be able to be creative with the plating


Flavors of Lonato Products Used:

Premium Extra Virgin Organic Pitted Olive Oil

Premium Extra Virgin Organic Pitted Olive Oil

Infused Balsamic Vinegar Garlic

Infused Balsamic Vinegar

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