Pickled heirloom vegetables with blue-cheese dip


  • Serves 10 - 12 people

This dish was inspired by an entrée at Roy Choi's Los Angeles restaurant A-Frame.

  • 200 gm caster sugar
  • 200 ml rice wine vinegar
  • 3 Lebanese cucumbers, quartered lengthways
  • 1 bunch radishes, trimmed and halved
  • 1 bunch baby heirloom carrots, trimmed, large ones halved
  • 2 nashi, cut into wedges
  • For drizzling: extra-virgin olive oil
  • To serve: finely chopped chives and toasted sesame seeds
  • Blue-cheese dip
  • 60 gm mild blue cheese, such as Gorgonzola, coarsely crumbled
  • 1 golden shallot, finely chopped
  • ½ garlic clove, finely grated
  • 150 gm sour cream
  • 80 gm mayonnaise
  • 2 tbsp tahini
  • Juice of 1 lemon
  • To taste: splash of Tabasco
01   Stir sugar, rice wine vinegar and 250ml water in a saucepan over medium heat until sugar dissolves, bring to the simmer, then set aside to cool. Pour into a non-reactive container, add vegetables and nashi, cover with baking paper and a plate to keep submerged. Refrigerate to pickle (4-6 hours). Before serving, drain well, place in a bowl and drizzle with a little oil.
02   For blue-cheese dip, process ingredients in a food processor until smooth, season to taste, and serve scattered with chives and sesame seeds, with pickled vegetables for dipping.
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