Highgarden Terrace Salad

Highgarden Terrace in Archades“When I get enough chops, I’ll be ridin’ ‘igh in one o’ them cabs, and that’ll be the end of all this. I’ll be sittin’ pretty up in ‘Ighgarden, innit.”


  • 2 red bell peppers, washed and sliced into strips
  • 1 jalapeno pepper, washed and sliced into thin disks
  • 4 celery stalks, washed and cut into 2″ pieces (about 1 cup)
  • 2 carrots, scrubbed and sliced diagonally, ½” thick (about 1 cup)
  • ½ yellow onion, peeled, quartered lengthwise and sliced crosswise (about 1 cup)
  • 12 oz. cauliflower florets
  • 8-12 garlic cloves (1 bulb), peeled and halved
  • ½ cup coarse kosher salt
  • 2 tablespoons Italian seasoning, crushed
  • 1 tablespoon red pepper flakes
  • 1 teaspoon black peppercorns
  • 1 14-oz. can of artichoke hearts, drained and rinsed
  • 1 12-oz. jar of cornichons, drained and rinsed
  • 6 oz. pitted green olives
  • 16 oz. white balsamic vinegar
  • 8 oz. red wine vinegar
  • ¼ cup olive oil

Place the bell peppers, jalapeno pepper, celery, carrots, onion, cauliflower, and garlic in a large soup pot. Stir in salt, and fill with enough cold water to cover. Refrigerate overnight.

The next day, drain vegetables into a colander and rinse well. Return vegetables to the pot and add Italian seasoning,  red pepper flakes, peppercorns, artichoke hearts, cornichons, olives, vinegar, and oil. Stir well, and fill with enough cold water to cover. Refrigerate for at least 2 days before using. The vegetables will last up to 1 month.