Name: Giardiniera with Ham and White Beans
Yield: 4
Ingredients: 3/4 c. white wine vinegar -; c. sugar -; Kosher salt -; 6 scallions -; 4 c. mixed green, yellow, and white baby cauliflower -; 4 oz. sugar snap peas -; 1 can white beans -; 4 oz. thickly sliced ham -; 1/2 c. flat-leaf parsley leaves -; 2 tbsp. salted roasted sunflower seeds -; 1/4 c. extra-virgin olive oil -; Freshly ground pepper -

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Ingredients for - Giardiniera with Ham and White Beans

1. 3/4 c. white wine vinegar -

2. c. sugar -

3. Kosher salt -

4. 6 scallions -

5. 4 c. mixed green, yellow, and white baby cauliflower -

6. 4 oz. sugar snap peas -

7. 1 can white beans -

8. 4 oz. thickly sliced ham -

9. 1/2 c. flat-leaf parsley leaves -

10. 2 tbsp. salted roasted sunflower seeds -

11. 1/4 c. extra-virgin olive oil -

12. Freshly ground pepper -

How to cook deliciously - Giardiniera with Ham and White Beans

1. Stage

Set a resealable plastic bag in a bowl and add the vinegar, sugar, and 2 tablespoons of salt. Bring a large saucepan of salted water to a boil. Add the scallions and cauliflower and blanch until crisp-tender, about 1 minute. Using a slotted spoon, transfer the vegetables to the plastic bag. Add 2 cups of cold water. Seal the bag, pressing out the air; freeze for 15 minutes.

2. Stage

Meanwhile, add the snap peas to the boiling water and blanch until bright green, about 1 minute. Drain and cool under running water. Pat dry and cut diagonally into 1-inch pieces.

3. Stage

Drain the scallions and cauliflower, reserving 3 tablespoons of the pickling liquid. Transfer the vegetables to a large bowl. Add the snap peas, white beans, ham, parsley, and sunflower seeds. In a small bowl, whisk the reserved pickling liquid with the olive oil and season with salt and pepper. Pour the dressing over the salad and toss well. Serve right away.