Oaxacan Salad with Potatoes, Wax Beans, Carrot, Cauliflower, Greens & Pickled Jalapeño Vinaigrette

Ingredients

For the Salad: 1200g Cooked Vegetables For example—

• 600 g fingerling potatoes, halved lengthwise & boiled in salted water
• 200g green (or yellow or purple!) beans, trimmed & blanched
• 200g carrots, sliced on the bias into 3 cm pieces & blanched
• 200g cauliflower, cut into florets & blanched
• 1 bunch kale or mustard greens, blanched & roughly chopped

Jalapeño Dressing

• 1/2 cup olive oil, divided
• 150g onion (about half a large onion, rough chopped)
• 8 cloves garlic, bruised and peeled (30 g)
• 1 tsp ground allspice
• 6 thyme sprigs, destemmed (or 1 tsp dried)
• 1/3 cup (68g) apple cider vinegar
• 1/3 cup (68g) water
• 40g pickled jalapeños (about 2 thinly sliced) Plus 2 Tbsp of pickle juice
• Honey, to taste (~50g)

Instructions

1. Prep & Cook the Vegetables (30 min active)
1. Slice and put the potatoes in a pot with cold water. Add ~1 Tbsp salt to the water, bring water to a boil — then reduce heat and let simmer 10 minutes, or until tender but not falling apart; drain and cool.
2. While the potatoes are simmering, put a second pot of salted water over a high heat, to blanch the rest of the veggies.
1. Green beans for 2-3 minutes, remove, and cool under cold water.
2. Carrots and cauliflower for 6 minutes.
3. Kale for 30 seconds, then rinse under cold water to halt cooking, then squeeze out excess liquid & rough chop.
3. Combine all vegetables in a large mixing bowl.
2. Make the Jalapeño Vinaigrette (10 min)
1. Heat half the olive oil in a sauté pan over medium heat.
2. Add the onion, garlic, allspice, and thyme. Sauté 5 minutes, until the onion is translucent and fragrant.
3. Transfer cooked aromatics to a tall vessel with the rest of the dressing ingredients. Use an immersion blender to emulsify. Alternatively, you can use a stand blender.
3. Dress Salad & Serve

Coat veggies with the vinaigrette.Toss gently and season to taste with salt and pepper.