Pickled Roots and Charred Pear Salad

Ingredients:

• 3/4 cup pickled radish (see recipe below)
• 1/4 cup pickled burdock root (see recipe below)
• 2 cups mustard greens, washed and roughly torn into bite size pieces
• 1 pear, washed, cored and thinly sliced
• 4 Tablespoons (21g) fresh parmesan, shaven
• 2 teaspoons coriander seeds

Directions

• Preheat oven to 400F. Spread pears across a lined baking sheet without touching. Place on the bottom rack of the over and roast until pears are golden on the outside but soft on the inside, about 15 minutes. Plate the greens and pears evently on 4 plates. Top with pickled vegetables. Drizzle vinaigrette over salad and garnish with parmesan. 

Quick Pickled Vegetables 

Ingredients for Quick Pickled Vegetables

• 1 cup burdock, peeled and julienned
• 1 cup radish (black, watermelon, or easter), washed and thinly sliced
• 1 cup water
• 1 cup apple cider vinegar
• 1 teaspoon mustard seed
• 1 teaspoon coriander
• 1 Tablespoon kosher salt

Directions for Quick Pickled Vegetables 

• Sanitize two 473 mL sized jars with a pop lid. Divide the vegetables into the two seperate jars. Divide the herbs, and spices into the jars. Pack vegetables tightly. Ensure there is a 1-inch gap a the top of the jar. 
• Make the Brine: Add vinegar, water, and salt into a medium saucepan over high heat. Bring saucepan to a boil. Remove liquid from heat, stire to mix well and pour brine over the vegetables. Fill the jar until you reach the 1/2-inch space on the top. Gentely tap jars  on the counter to remove any air bubbles. Tightly seal the jars with lids. Flip upside down and back to side up to remove any possible bacteria. Let the jars cool to room temperature. Store the pickles in the refridgerator. The pickles will improve with flavour as they age - try to wait at least 48 hours before cracking them open buy they can be used 1 hour post brining. Pickled vegeteables will last in the refrigerator for 2 weeks. 

Anchovy Vinaigrette

Ingredients for Vinaigrette

• 1/4 cup extra virgin olive oil
• 1.5 Tablespoons red wine vinegear
• 2 anchovy fillets, with some residual oil
• 1 Tablespoon grainy mustard
• 1/2 shallot, peeled and roughly chopped
• Fine sea salt and freshly ground black pepper
• 2 Tablespoons water

Directions for Vinaigrette

• In a blender, blend oil, vinegar, anchovies, and mustard for 1 minute. Add shallot and pulse a few times until shallot is minced. Slowly pour in water and continue to blend until everything has emulsified. Season with salt and fresh ground pepper. 

Recipes by Dee Buryk (@deeburyk) and Photos by Janette Downie (@janettedownie)