My leftover steamed broccoli inevitably ends up in a cold dish, as reheating can make it mushy. I had tossed these little trees with salt, pepper, olive oil, and lemon juice during their first lives; so to dress the salad, all I used was a bit of additional olive oil.
Mirepoix refers to the French holy trinity of cuisine: onions, carrots, and celery. Tradition calls for two parts onion to one part each carrot and celery, a fact that I did not know when I made this pickled version. So if you're a publisher who has decided not to give me a cookbook deal based on that transgression, please keep in mind that, hey, now I know (though if you want an author who knows what the hells she's talking about, you're not the variety of publisher who would have given me a cookbook deal anyway).
Salad isn't the only use for Pickled Mirepoix Relish. You can sprinkle it on deviled eggs, thick soups, hot dogs... Maybe even dessert? Worth a shot. I see Pickled Mirepoix Cookies in my near future.
As mentioned at its first appearance on The Chickenless Kitchen, this brine recipe was adapted from the one for Fresh-Pickled Vegetables on page 220 of Alice Waters' The Art of Simple Food.
Pickled Mirepoix Relish
1/2 c. each carrot, celery, and onion, minced
1 batch of pickling brine, subbing an equal amount of sugar for the acai black currant syrup
Combine the veggies in a heatproof container. Set aside.
Bring the brine to a boil for five minutes. Pour the brine over the veggies. Strain immediately. Allow to cool, then store in the fridge for at least two hours before using. Makes 1 1/2 cups.
Beat the eggs. Whip the cream. Show no mercy.
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