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Maverick's Arugula & Pickled Vegetable Salad

Make way for the 'maverick' of all salads: Maverick's Arugula & Pickled Vegetable Salad! Our friends at Maverick in San Antonio make this stunning salad with a tangerine dressing and a pop of pickled vegetables, including beets, shallots and carrots.
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Course Salads

Ingredients
  

Tangerine Dressing

  • ½ cup Pomegranate Juice
  • ½ cup Mandarin Orange Juice
  • ½ cup Red Wine Vinegar
  • 1½ Teaspoons Salt
  • ⅓ cup lemon Juice
  • 1 cup Vegetable Oil
  • ¼ teaspoon Xanthan Gum

Pickled Carrots

  • ½ cup White Vinegar
  • 1 cup Water
  • ½ cup Sugar
  • 2 Teaspoons of Mustard Seed
  • 2 Tablespoons of Salt

Spiced Nuts

  • 10 ounces Walnuts
  • 1.5 ounces Whole Milk
  • 1 Teaspoon of Vanilla
  • ½ Teaspoon of Cinnamon
  • ½ Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Salt

Pickled Shallots

  • ¼ cup Red Wine Vinegar
  • ½ cup Water
  • 6 ounces Sliced Shallots
  • ½ teaspoon Mustard Seed
  • 1 tablespoon Sugar
  • 1½ tablespoons Salt

Pickled Beets

  • 1 cup Water
  • ⅛ cup Salt
  • ¼ Cup Malt Vinegar
  • 6 cloves garlic
  • ¼ bunch of dill

Instructions
 

Tangerine Dressing

  • Blend all ingredients together.

Pickled Carrots

  • Bring all ingredients to a boil and pour over thin slices of carrots.

Spiced Nuts

  • Place all Ingredients in a bowl over direct heat. Continually stir until the nuts have crystallized. Place them on a lightly oiled sheet pan and allow them to cool down. Then place them in a Cuisinart and blend well.

Pickled Shallots

  • Slice the shallots very thin and place them in a bowl. Next bring all the ingredients to a boil and pour over the shallots and cover with plastic wrap. Cool until room temperature.

Pickled Beets

  • Blanch and peel beats. Then dice the beets and set them aside. Bring the water, salt, vinegar to a boil and remove from the heat. Add the garlic and dill then pour over the beets and cool down to room temperature.

Assembly

  • To assemble the salad combine the carrots, arugula, beets and shallots. Toss the salad with the vinaigrette. Top the salad with the crushed nuts and goat cheese crumbles. Finish with a crack of black pepper.

Notes

This recipe is provided courtesy of Maverick in San Antonio.
Keyword light and healthy, Maverick, San Antonio, Summer Salads
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