Cauliflower Salad with Ham and White Beans
  • ¼ cup seasoned rice vinegar
  • ½ cup white wine vinegar
  • ⅓ cup raw sugar
  • 2 tbsp sea salt salt
  • 2 cups cold water
  • 6 scallions, white and tender green parts only, cut into 1-inch lengths
  • 4 cups white cauliflower, cut into 1-inch florets (12 ounces)
  • 2 large carrots, sliced into ¼ inch rounds
  • 1 cup sugar snap peas
  • 2 baby bell red peppers seeds removed, sliced into ¼ inch rings
  • One 15-ounce can white beans, drained and rinsed
  • 1 cup thickly sliced ham, shredded
  • ½ cup flat-leaf parsley leaves
  • 2 tablespoons salted roasted pine nuts
  • ¼ cup extra-virgin olive oil
  • Freshly ground pepper
  1. Place vinegar, sugar and 2 tablespoons of salt into a heavy duty plastic bag.
  2. Bring large saucepan of salted water to a boil over high heat.
  3. Add scallions, cauliflower, and carrots to water and blanch until crisp-tender, about 1 minute.
  4. Remove vegetables using a slotted spoon and transfer to the plastic bag. Add 2 cups of cold water. Seal the bag, pressing out the air; place bag in freezer for 15 minutes.
  5. Meanwhile, add snap peas and red pepper to the boiling water and blanch until peas are bright green, about 1 minute.
  6. Drain and cool under running water. Pat dry and cut peas diagonally into 1-inch pieces.
  7. Remove vegetables from freezer and drain, reserving 3 tablespoons of the pickling liquid.
  8. Transfer the vegetables to a large bowl. Add snap peas, red peppers, white beans, ham, parsley and pine nuts.
  9. In a small bowl, whisk the reserved pickling liquid with olive oil and season with salt and pepper.
  10. Vegetables and dressing can be chilled separately at this time if not serving immediately. When ready to serve, pour the dressing over the salad and toss well. Serve.
Recipe by Pure Grace Farms at