This is a staple in pretty much every professional kitchen, and with this easy method, it could be in yours, too. We like to eat the crudités with our Zesty Italian Tartare (page 245).
Recipe information
Yield
Makes about 3 cups (600 g)
Ingredients
1/2 cup (70 g) chopped celery
1/2 cup (55 g) matchstick-cut carrot
1/2 cup (55 g) chopped cauliflower florets (try to maintain tiny shape)
1/4 cup (30 g) sliced red onion
1/4 cup (55 g) kosher salt
1/2 cup (125 ml) red wine vinegar
1/2 cup (125 ml) water
1/2 clove garlic
1 Thai bird chile
Preparation
Step 1
Combine the celery, carrot, cauliflower, and onion in a colander. Add the salt and massage into the vegetables. Let stand for 5 minutes, then rinse and place in a bowl.
Step 2
In a small saucepan, combine the vinegar, water, garlic, and chile and bring to a boil. Immediately remove from the heat and pour over the vegetables.
Step 3
Cover the bowl and refrigerate right away for a minimum of 1 hour—or as long as you can wait.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
