Giardiniera

This is one of my favorite condiments to make on my own. It’s pretty easy to prepare, and just takes a little bit of time and patience. I like to eat it with some salami and cheese, or some fresh sausages, but it goes equally well on a homemade sandwich. Prepare it a few days before you want to serve it so the flavors really have a chance to develop- you won’t be disappointed!

Ingredients

  • 1 cup red onion, diced
  • 1 cup red bell pepper, diced
  • 1 cup poblano pepper, diced
  • 2 serrano chiles, sliced thin
  • 1/2 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cauliflower, broken into small florets
  • 1/2 cup kosher salt
  • 1 jar (5.75 oz) sliced green olives, drained
  • 1 teaspoon garlic, minced
  • 1 tablespoon oregano, dry
  • 1 teaspoon chili flakes
  • 3/4 cup white wine vinegar
  • 3/4 cup olive oil

Day One

Mix the onion, bell pepper, poblano pepper, chiles, carrots, celery, and cauliflower together in a bowl. Add the salt and mix well. Add cold water until the veggies are just submerged, cover with plastic, and refrigerate overnight.

Day Two 

Drain the vegetables in a strainer. Rinse them lightly with cold water, then let them sit for a few minutes to let as much water drain off them as possible. 

In a mixing bowl, combine green olives, garlic, oregano, chili flakes, vinegar, and oil. Once the veggies are well drained, add them to the mixing bowl and stir to combine. 

Place the giardiniera in a container with a lid, then refrigerate overnight. This will allow the flavors to develop together.

Day Three

Your giardiniera is now ready to eat! It will keep in the refrigerator for up to 3 weeks.


Chef Brandon FosterBrandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.

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