Florida Orange Pickled Vegetables with Toasted Cashew Vinaigrette
Source: Florida Department of Citrus
This mouthwatering mix of multicolored carrots and watermelon radish is as beautiful as it is flavorful. Blanched in Florida orange and champagne vinegar pickling juice, it’s fine-tuned to deliver salty satisfaction.
For Pickling Liquid:
2 cups Florida orange juice
1 cup water
¾ cup champagne vinegar
¼ cup sugar
3 tablespoons pickling spice
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
2 Florida oranges, peeled, cut into 1/8-inch thick slices
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 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
Prepare Pickling Liquid: Place all ingredients in saucepan; bring to a boil.
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.
Blanch radish slices in pickling liquid for 15 seconds; plunge in ice water, then place slices on paper towels.
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.
Arrange carrot ribbons, radish slices, orange slices and endive on plates. Sprinkle with sprouts. Spoon Toasted Cashew Vinaigrette on top.
Serving Suggestion: Serve as a vegetarian entrée or side dish.