Quick-pickled vegetable salad with harissa vinaigrette

Delight your taste buds with a zesty quick-pickled vegetable salad tossed in a spicy harissa vinaigrette. A burst of flavors in every bite!

Ingredients:

• 4 medium carrots, sliced into thin rounds
• 4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
• 1 cup thinly sliced white onion
• 3/4 cup plus 2 tablespoons distilled white vinegar
• 2 garlic cloves
• 2 tablespoons sugar
• Kosher salt
• Pepper
• 3 1/2 tablespoons extra-virgin olive oil
• 1/2 cup pumpkin seeds (pepitas)
• 1 tablespoon harissa
• Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)

Instructions:

1. Combine the carrots, celery ribs, and onion in a medium heatproof bowl. In a medium saucepan, mix 3/4 cup vinegar with garlic, sugar, 1 1/2 cups water, and 1 1/2 tablespoons salt. Cook over medium heat until the sugar dissolves, approximately 3 minutes. Pour the hot brine mixture over the vegetables. Allow it to cool for about 30 minutes. Once cooled, drain the vegetables and refrigerate until they are slightly chilled, roughly 15 minutes. Remove and discard the garlic. Keep the brine aside for future use.
2. Meanwhile, heat 1/2 tablespoon of olive oil in a small skillet. Add the pumpkin seeds and a pinch of salt and pepper. Cook over medium heat while stirring until they are lightly browned, around 2 minutes. Let them cool.
3. In a serving bowl, whisk harissa with the remaining 3 tablespoons of olive oil and 2 tablespoons of white vinegar. Season the mixture with salt and pepper. Add romaine, drained pickled vegetables, and celery leaves. Toss the ingredients well. Adjust the seasoning with more salt and pepper if needed. Sprinkle the toasted pumpkin seeds on top before serving.

Summary:

• Calories: 1167 kcal
• Fat: 81 g
• Protein: 30 g
• Carbs: 88 g
• Potassium: 2903 mg
• Magnesium: 507 mg