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 Brine
2 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 Vegetables
3 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 6-8 radishes 2 tbsp salt
1 cup Quick Pickle brine, simmered and reduced down to 1/4 cup, cooled 1/2 cup olive oil to taste salt and pepper
4 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.