Giardiniera with Ham and White Beans

Serving Size: 8
Total Time:


  • 0.75 cup scallion, white and tender green parts only, cut into 1-inch lengths
  • 0.25 cup extra virgin olive oil
  • 2 Tbsp salted roasted sunflower seeds
  • 0.5 cup flat-leaf parsley leaves
  • 4 Ounce thickly sliced ham, shredded
  • 1 15-ounce can white beans, drained and rinsed
  • 4 Ounce sugar snap peas
  • 4 cup mixed green, yellow and white baby cauliflower, cut into 1-inch florets (12 ounces)
  • 6 scallions
  • kosher salt
  • 0.33 cup sugar
  • freshly ground pepper


1. 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. 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. 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.