Giardiniera Bean Salad
A briny bean salad with the pucker of pickled vegetables, and the slow burn of Calabrian chile! To make it, we started with Krissy’s grandmother’s giardiniera recipe, and used the brine as the base for the dressing so nothing goes to waste. The recipe makes about 2 quarts of finished salad, but it keeps well–at least a week in the fridge. Let leftovers come to room temp before serving to allow the olive oil in the dressing to soften.
- Time: 90 min
- Servings: 2
Source: Boonville Barn Collective
Ingredients
- white wine vinegar
- water
- Tablespoons sugar
- teaspoon salt
- teaspoon dried oregano
- teaspoon black pepper
- teaspoon Calabrian Chile Flakes
- small head of cauliflower, cut into small florets
- carrots, sliced
- stalks celery, sliced
- green bell pepper, diced
- red bell pepper, diced
- cooked Boonville Barn beans like Zolfini or Rosso di Lucca (cooked from ½ pound
- pitted green olives
- garlic, finely grated or minced
- finely diced red onion
- Tablespoon Dijon mustard
- olive oil
- ginely grated parmesan or pecorino cheese
- pint cherry tomatoes, halved