Grilled giardiniera salad
Delight your taste buds with this flavorful grilled giardiniera salad. Bursting with vibrant colors and bold flavors, this dish is a perfect balance of smoky, tangy, and refreshing notes. Perfect for a summer BBQ or a light lunch.
Ingredients:
- Vegetable oil, for oiling the grill grates
- 2 cups white wine vinegar
- 3 tablespoons kosher salt
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon whole peppercorns
- 4 cloves garlic, smashed
- 3 cups mini rainbow peppers
- 4 medium carrots, peeled
- 4 serrano peppers
- 1 small head cauliflower, cut into 1-inch-thick steaks
- 2 stalks celery, leaves reserved
- 3/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 cup ricotta salata, grated
- 1 cup pitted black olives, halved
- Grilled Italian sausage and hoagie rolls for serving, optional
Instructions:
- Heat up the grill on high temperature. Clean the grates with vegetable oil before cooking.
- In a small saucepan, mix vinegar, salt, sugar, oregano, peppercorns, garlic, and 1 cup of water. Bring it to a simmer, whisk occasionally to dissolve the sugar and salt. Let it cool down completely.
- Place the rainbow peppers, carrots, serrano peppers, and cauliflower steaks directly on the grill; exclude the celery as it should remain uncooked. Grill until they have charred grill marks, around 5 minutes on each side. After grilling, set them aside on a wire rack to cool down. Once they have cooled, proceed to chop them!
- Cut the carrots and celery into 1/2-inch-thick slices at a sharp 45-degree angle. Leave the rainbow peppers and serranos whole. Remove the cauliflower florets from the tough stems and trim them into individual 1-inch florets.
- Put the chopped vegetables into a 1-gallon sealable bag or container. Pour the vinegar mixture over the vegetables. Stir well and let it marinate in the refrigerator for at least 3 hours, preferably overnight.
- Remove the vegetables from the brine and place them on a sheet pan lined with paper towels. Keep the brine for later use. Arrange the pickled vegetables in sections on a large platter, such as carrots, then peppers, then celery. Mix 3/4 cup of the brine with olive oil and Dijon mustard in a bowl until well combined. Season to taste. Drizzle the vinaigrette over the vegetables and sprinkle with ricotta salata, celery leaves, and olives. Alternatively, serve the vegetables on freshly grilled Italian sausages and top with ricotta salata, olives, and celery leaves!
Summary:
- Calories: 3270 kcal
- Fat: 286 g
- Protein: 62 g
- Carbs: 113 g
- Potassium: 3749 mg
- Magnesium: 238 mg