Pickled Vegetable & Blue Cheese Toss - Rachael Ray Every Day

Pickled Vegetable & Blue Cheese Toss

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pickled vegetable blue cheese toss

Recipe by Rochelle Palermo

  • 4Servings

Ingredients

  • 2 small carrots, sliced
  • 1 rib celery, sliced
  • 1/4 cup EVOO
  • 3 tbsp. red wine vinegar
  • 1 shallot, very thinly sliced
  • 1 clove garlic, grated
  • 8 cups mixed greens
  • 1 bulb fennel, very thinly sliced
  • 1/4 English cucumber, very thinly sliced
  • 2 oz. Roquefort cheese, cut into 4 wedges

Preparation

In bowl, toss carrots, celery, EVOO, vinegar, shallot and garlic; season. Let marinate until flavors meld, about 15 minutes. On plates, mound greens, fennel and cucumber. Top with carrot mixture, garnish with cheese and season.