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Pickled heirloom vegetables with blue-cheese dip

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

You'll need

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.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Dec 2013

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