Pickle Salad

For a salad that goes well with eggs for lunch, barbecued meats and even seasonal family celebrations, assemble this simple salad that requires very few specialty ingredients. For a different variation, add a few fork-fulls of kim-chi or sauerkraut with a splash of their own preserving liquids for a simple, scrappy and very shareable salad. 

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Start by slicing green onion, sauté in butter and let cool. Add these at the end for sweet, pungent and buttery bites.

Next, roughly chopped Romaine lettuce and for some colour and crunch, grate or thinly slice a carrot (I would use a mandolin). Combine these two raw components in a mixing or serving bowl.

While the grater out, portion out some old cheddar cheese, grate and add to the lettuce and carrots in a bowl.

Then slice, or dice a few dill pickles. Add these to the salad mixture and include a splash of the brine, 1-2 tbs. Add the reserved onions from the stove top, toss to coat, mix and enjoy.

That’s it!

Using scrappy ingredients from the fridge, and basic cooking skills like sauté , slice and dice — solve your next salad dill-ema with an easy to prepare dish hand picked by us and suitable for any occasion or accompanying dish.