Shaved Vegetable Salad with Tea-Pickled Radishes Recipe {Giveaway}

Have you tried Pure Leaf tea before? Pure Leaf starts with real ingredients, thoughtfully picked and purposefully crafted to deliver a genuine tea experience, Pure Leaf tea leaves are selected at their peak in countries like Indonesia, India, Africa and South America, each variety is chosen by Pure Leaf’s Master Tea Blenders for its distinctive characteristics.

To celebrate the changing season, Pure Leaf Iced Tea teamed up with celebrity chef and Mom Gail Simmons and entertaining expert and Mom Camille Styles, author of new book “Camille Styles Entertaining: Inspired Gatherings and Effortless Style” to share simple cooking and entertaining ideas for this holiday season.

Find a delicious and easy to make recipe for Shaved Vegetable Salad with Tea-Pickled Radishes below, using Pure Leaf tea as an ingredient.

Shaved Fall Vegetable Salad with Tea-Pickled Radishes

Yield: 4

By Gail Simmons

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Ingredients

FOR THE TEA-PICKLED RADISHES:

• 1 cup Pure Leaf Sweet Tea, warmed but not boiling
• 1 tablespoon kosher salt
• 1 cup apple cider vinegar
• 8 small radishes, thinly sliced or 4 large watermelon radishes
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon whole black peppercorns

FOR THE SHAVED VEGETABLE SALAD:

• 1/4 cup reserved picking liquid
• 1 tablespoon honey
• Kosher Salt
• Freshly Ground Pepper
• 3 tablespoons extra virgin olive oil
• 1 large fennel bulb, thinly sliced
• 2 sweet, crisp apples, such as Gala or Fuji, cored and thinly sliced into half moons
• 2 small heads radicchio, thinly sliced
• 4 celery stalks, thinly sliced on a bias, leaves reserved for garnish
• 2 tablespoons roughly chopped flat-leaf parsley
• Tea-Pickled Radishes, see recipe above

Instructions

Instructions: In a medium bowl, combine the tea with the salt; stir to dissolve. Add the vinegar along with the radishes, garlic and peppercorns. Cover and refrigerate at least an hour or overnight. Drain the pickled radishes, reserving 1Ž4 cup of pickling liquid for use in vinaigrette. Set aside.

Note: The drained radishes can be refrigerated for up to 1 week.

Instructions: Pour the reserved pickling liquid into a large bowl. Add the honey and whisk to combine. Season with salt and pepper. Slowly add olive oil in a steady stream, whisking constantly to emulsify. Add the fennel, apple, radicchio, celery, parsley and pickled radishes to the bowl and toss all ingredients together to coat. Season with more salt and pepper if desired and garnish with celery leaves before serving.

 THE GIVEAWAY

Win it: One lucky US/CAN reader will win a gift basket filled with samples of Pure Leaf flavors, a Pure Leaf voucher and a couple of Gail and Camille’s hand picked essential items for cooking and entertaining. The package retails for $50.  Enter to WIN via Rafflecopter below. Good Luck!

Disclosure: I received a sample of a product to facilitate my review. No other compensation was provided and all views and opinions stated on this post are 100% my own.