This is the salad of choice to serve with Chef Rodney's Rodfather sandwich. It's worth making for the quick pickles alone.
Quick Pickle Brine2 cups white vinegar
1 cup white sugar
2 tbsp salt
1 tbsp coriander seed
1 tsp mustard seed
1/2 tsp black peppercorns
3 bay leaves
3 star anise
2 sticks cinnamon
1 tbsp fennel seed
4 cardamom pods
Quick Pickle Vegetables3 English cucumbers, cut all vegetables into bite sized pieces
1 large red onion
1/4 head savoy or red cabbage
1 yellow pepper
1 red pepper
2 tbsp salt
Dressing1 cup Quick Pickle brine, simmered and reduced down to 1/4 cup, cooled
1/2 cup olive oil
to taste salt and pepper
Salad4 cups curly kale, stemmed and chopped into bite sized pieces
2 cups radicchio, chopped into bite sized pieces
2 cups mixed greens
- Make Pickle Brine: Place all ingredients for the brine into a pot and bring to a boil, let simmer for 15-20 min to infuse the flavours. Strain and set aside to cool.
- Prepare Quick Pickles: Place all the vegetables into a bowl and sprinkle with salt. Let sit for 15 mins. Pour the pickling liquid over the vegetables until just covered. Place a plate on top of the veggies with a weight and let stand for at least 3 or 4 hours. Refrigerate until needed.
- Make Dressing: Combine all ingredients in a small bowl. Refrigerate until needed.
- For Salad Assembly: Toss together lettuces and 2 cups of mixed quick pickles. Dress with a small amount of dressing and toss until just coated. Serve immediately.