Quick-Pickled Vegetable Salad with Harissa Vinaigrette

• 4 medium carrots, sliced into thin rounds
• 4 medium inner celery ribs, thinly sliced on the bias, plus 1/2 cup lightly packed celery leaves
• 1 cup thinly sliced white onion
• 3/4 cup plus 2 tablespoons distilled white vinegar
• 2 garlic cloves
• 2 tablespoons sugar
• Kosher salt
• Pepper
• 3 1/2 tablespoons extra-virgin olive oil
• 1/2 cup pumpkin seeds (pepitas)
• 1 tablespoon harissa
• Three 6-ounce romaine hearts, dark outer leaves removed and inner leaves torn into bite-size pieces (10 cups)

1. In a heatproof medium bowl, combine the carrots, celery ribs and onion.
2. In a medium saucepan, combine 3/4 cup of the vinegar with the garlic, sugar, 1 1/2 cups water and 1 1/2 tablespoons of salt and cook over moderate heat until the sugar dissolves, about 3 minutes.
3. Pour the hot brine over the vegetables and let stand until cool, about 30 minutes.
4. Drain the vegetables and refrigerate until just chilled, about 15 minutes; discard the garlic.
5. Reserve the brine for another use.
6. Meanwhile, in a small skillet, heat 1/2 tablespoon of the olive oil.
7. Add the pumpkin seeds and a pinch each of salt and pepper and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
8. Let cool.
9. In a serving bowl, whisk the harissa with the remaining 3 tablespoons of olive oil and 2 tablespoons of white vinegar; season with salt and pepper.
10. Add the romaine, drained pickled vegetables and celery leaves and toss well; season with salt and pepper and toss again.
11. Sprinkle the toasted pumpkin seeds on top and serve.

carrots, celery, white onion, white vinegar, garlic, sugar, kosher salt, pepper, extravirgin olive oil, pumpkin seeds, harissa, three

Taken from www.foodandwine.com/recipes/quick-pickled-vegetable-salad-harissa-vinaigrette (may not work)