RELISH PLATTER

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Relish Platter image

Serve this colorful assortment of condiments with a simple Fried Lake Fish dinner.

Provided by Martha Stewart

Number Of Ingredients 11

1 cup plus 2 tablespoons white-wine vinegar
2 tablespoons plus 1 teaspoon coarse salt
1/4 cup granulated sugar
1/2 pound red beets, peeled, sliced lengthwise, and cut into 1/4-inch matchsticks
2 ears corn, stripped from cob (or 2 cups frozen, thawed, and drained)
2 scallions, thinly sliced
1/2 red bell pepper, finely chopped (1/2 cup)
1 stalk celery, finely chopped
1 tablespoon olive oil
1/4 teaspoon ground black pepper
8 ounces cottage cheese

Steps:

  • Bring 1 cup water, 1 cup vinegar, 2 tablespoons salt, and sugar to a boil in a small saucepan. Add beets, remove from heat, and cool to room temperature.
  • In a medium bowl, combine corn, scallions, red pepper, celery, 2 tablespoons vinegar, olive oil, 1 teaspoon salt, and pepper.
  • Transfer cooled beets, corn salad, and cottage cheese to separate serving bowls and serve with fried fish.

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