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Dilly Vegetable Salad

Dilley Vegetable Salad Recipe
Yield: 16 Servings (12 oz.)

Yield: 16 Servings (12 oz.)

Take a step beyond just leafy greens with this vegetable-forward salad featuring Simplot Simple Goodness™ Haricot De Deux Vegetable Blend and Simplot Simple Goodness™ Parisian Carrots. These elegant cuts of vegetables come together with power greens and fresh herbs for a salad that is sure to delight.

Step 1 (Dilly Beans)
Ingredient Weight Measure
White or apple cider vinegar, distilled 20 fl. oz.
Water 20 fl. oz.
Sugar 1 Tbsp.
Salt, kosher 1 Tbsp.
Garlic cloves, whole 4 each
Dill weed, fresh 1 bunch
Red pepper flakes 1 Tsp.
Black peppercorns, whole 1 Tbsp.
Simplot Simple Goodness™: Haricot De Deux Vegetable Blend 6/2.5lb 40 oz.
Step 2
Ingredient Weight Measure
Simplot Simple Goodness™: Parisian Carrots 6/2.5lb 40 oz.
Step 3
Ingredient Weight Measure
Olive oil 12 fl. oz.
Dijon mustard 3 oz.
Honey 2 Tbsp.
Salt 1 Tsp.
Black pepper, ground 1/2 Tsp.
Power greens (baby kale, spinach, mizuna, chard & kale) 48 oz.
Radishes, thinly sliced 16 oz.
Shallots, thinly sliced 8 oz.
Eggs, hard-boiled 16 each
Preparation Instructions:
Step 1
Combine the vinegar with the water, sugar, salt, garlic, dill, red pepper flakes and black peppercorns in a sauce pan and bring to a boil. Pour the hot liquid over the beans in a non-reactive bowl or glass jar. Allow flavors to marry overnight in the refrigerator.
Step 2
Prepare the carrots according to the package directions and refrigerate for service.
Step 3
For the dressing: whisk together 8 fl. oz. of the strained vinegar from the marinated beans, the olive oil, mustard, honey, salt and pepper. For each salad; place 2 cups of green on serving dish, top with 2 1/2 oz. of marinated beans, 2 1/2 oz. carrots, 1 oz. radishes, 1/2 oz. shallot and 1 egg, quartered. Serve with 1 1/2 fl. oz. of vinaigrette.
Products used in this recipe