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Dilly Vegetable Salad

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

Yield: Model.Yield

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)
20 fl. oz. White or apple cider vinegar, distilled
20 fl. oz. Water
1 Tbsp. Sugar
1 Tbsp. Salt, kosher
4 each Garlic cloves, whole
1 bunch Dill weed, fresh
1 tsp. Red pepper flakes
1 Tbsp. Black peppercorns, whole
40 oz. Simplot Simple Goodness™: Haricot De Deux Vegetable Blend 6/2.5lb
Step 2
40 oz. Simplot Simple Goodness™: Parisian Carrots 6/2.5lb
Step 3
12 fl. oz. Olive oil
3 oz. Dijon mustard
2 Tbsp. Honey
1 tsp. Salt
1/2 tsp. Black pepper, ground
48 oz. Power greens (baby kale, spinach, mizuna, chard & kale)
16 oz. Radishes, thinly sliced
8 oz. Shallots, thinly sliced
16 each Eggs, hard-boiled
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.
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