Middle_Eastern
Middle Eastern - Salads and Sides
Torshi Salad / Side
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1 small cauliflower, cut into florets
- • 2 carrots, sliced
- • 1 turnip, cut into sticks
- • 2 celery sticks, cut into lengths
- • 3 garlic cloves, peeled
- • 2 cups white vinegar
- • 2 cups water
- • 2 tbsp coarse salt
Preparation Steps
1
Phase 1
Break the cauliflower into small florets and cut the carrots, turnip, and celery into even pieces.
2
Phase 2
Blanch the cauliflower and carrots in boiling water for 2 minutes, then refresh under cold water and drain.
3
Phase 3
Pack the vegetables and garlic cloves tightly into sterilized jars.
4
Phase 4
Boil the vinegar, water, and salt, stirring to dissolve, then let cool slightly.
5
Phase 5
Pour the brine over the vegetables to cover completely and seal the jars.
6
Phase 6
Store in a cool dark place 1 to 2 weeks before eating.