Shaved Vegetable Salad with Quick Tea-Pickled Radishes

December 11, 2014

Pure Leaf event: Gail Simmons Shaved Vegetable Salad | One Hungry Mama

I recently had the pleasure of meeting Gail Simmons, my favorite foodie mama (who’s a Brooklynite, too, now, thank you very much). If you don’t know, Gail is a culinary expert and judge on BRAVO’s Emmy-wining series Top Chef, as well as the head critic on Top Chef Masters. As if that wasn’t enough, she is also a special projects director at Food & Wine, and the author of Talking With My Mouth Full: My Life as a Professional Eater. She’s a mom, wicked smart, and a killer cook, which, all together, makes her a hero. If you don’t believe me, try her recipe for this gorgeous Shaved Vegetable Salad with Quick-Pickled Radishes.

I got to meet the lovely Gail and also Camille, another brilliant, beautiful and talented mama from the stunning site Camille Styles, at an event generously hosted by Pure Leaf Iced Tea, an all natural packaged iced tea without any preservatives, artificial flavor, or added color. The ladies mingled and shared with us their favorite tips, ideas, and recipes for seasonal entertaining. This salad was too good not to share and Gail did something totally ingenious: She pickled the radishes in iced tea.


Pure Leaf event: Gail Simmons Tea Pickled Radish | One Hungry Mama

Now, you know I’m a sucker for a good quick pickle. In fact, I have my own recipe for quick pickled radishes here, but I love that Gail’s approach to pickling the radishes in iced tea takes care of the sugar, a key pickling ingredient. It also lends an additional layer of flavor that makes the pickle special, perfect for the holidays. The pickling liquid has such great flavor from the tea that it can also be used in the dressing. I love no waste, plus with vinegar, sweet and salt already accounted for in the pickling liquid, making this dressing is a snap.

Combined with fennel, apples, radicchio, and celery, this salad with quick pickled radishes is perfect from fall into early spring, before all the green veggies start popping up again.

Before we get to the recipe below, I have to also share an idea from Camille that I can’t stop thinking about: DIY dried orange garlands. This project looks so pretty that it’s the kind of thing I’d usually roll my eyes at. But before you start groaning about Pinterest and wondering “Who the hell makes this kind of stuff” check out how to make these. That’s right mamas—it’s actually easy.

Pure Leaf event: Dried Orange Garland from Camille Styles | One Hungry Mama

  • Cut two large oranges into 1/2” thick slices.
  • Lay each slice flat on a baking rack that’s nested in a rimmed sheet pan, and bake in a 200 degree oven for 6-12 hours, or until oranges are fully dry. To allow air to circulate completely, leave oven propped open a few inches throughout the drying process.
  • Once orange slices are dried, easily string each slice onto a long piece of thick jute twine. Lay the twine on your table between plates and vases, candles or whatever else you’re using to decorate your table.

Pure Leaf Event: Dried Orange Garland for the holiday table | One Hungry Mama

See how pretty they look nestled among simple branches? Now that’s a DIY project I can get down with. (I’m sure you’ll spy them on my Instagram account Christmas day—ha!)

P.S. I interviewe Gail after the event for the Oh Appy Day! column on Cool Mom Tech. Take a look to find out about her favorite, can’t-leave-home-without-them apps.

Shaved Vegetable Salad with Tea-Pickled Radishes
Recipe by Gail Simmons, Courtesy of Pure Leaf Iced Tea
(Can be shared with kids 12+ mos)*
Serves 4

1 cup Pure Leaf Sweet Tea, warmed but not boiling
1 tablespoon kosher salt
1 cup apple cider vinegar
8 small radishes, thinly sliced or 4 large watermelon radishes
2 garlic cloves, thinly sliced
1/2 teaspoon whole black peppercorns

1. In a medium bowl, combine the tea with the salt; stir to dissolve. Add the vinegar along with the radishes, garlic and peppercorns. Cover and refrigerate at least an hour or overnight. Drain the pickled radishes, reserving 1/4 cup of pickling liquid for use in vinaigrette. Set aside.

Note: The drained radishes can be refrigerated for up to 1 week.

1/4 cup reserved picking liquid
1 tablespoon honey*
Kosher Salt
Freshly Ground Pepper
3 tablespoons extra virgin olive oil
1 large fennel bulb, thinly sliced
2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
2 small heads radicchio, thinly sliced
4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
2 tablespoons roughly chopped flat-leaf parsley
Tea-Pickled Radishes, see recipe above

1. Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine. Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify.

2. Add the fennel, apple, radicchio, celery, parsley, and pickled radishes to the bowl and toss all ingredients together to coat. Season with more salt and pepper if desired and garnish with celery leaves before serving.

*Note: This salad should be shared only with kids 12+ months due to the use of honey, which poses a risk of botulism to children under 1-year-old. If you’d like the share this with a younger eater, substitute sugar or agave for the honey in the vinaigrette. Also be sure to chop the salad into very small, age-apprpriate pieces since these are hard, crunchy ingredients!

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