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VEGETABLE & OTHER SALADS:
Green Garden Vegetable Salad
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Green
Garden Vegetable Salad with Lemon Vinaigrette |
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Perfect for
summer...
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sea
salt |
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½
lb |
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haricot verts or string beans, ends
trimmed |
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½
lb |
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asparagus, peeled and woody ends cut off |
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½
lb |
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sugar snap peas, ends trimmed
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VINAIGRETTE: |
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¼
cup |
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freshly squeezed lemon juice (from about
1 large lemon) |
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½
tsp |
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salt |
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1¾
cups |
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extra-virgin olive oil |
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freshly ground black pepper |
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1 |
Prepare a
large bowl with cold water and add ice (to make
an ice water bath). |
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2 |
Meanwhile,
bring 4 quarts of salted water to a boil. When
the water boils, blanch the haricot verts for 3
minutes, until just tender. Transfer immediately
to the ice bath and allow them to cool for 2
minutes. Drain them immediately. |
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3 |
Repeat
process for other vegetables, blanching the
asparagus for 3 minutes and the sugar snap peas
for 2 minutes, cooling both in the ice-water
bath. |
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4 |
Cut
asparagus spears into 2-inch pieces. |
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5 |
In a large
bowl, combine cooled veggies. Refrigerate until
ready to serve. |
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6 |
Prepare
vinaigrette: In a small bowl, whisk lemon juice
and salt together until the salt dissolves.
Slowly whisk in oil until the dressing is well
blended. Season with pepper. |
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7 |
When ready
to serve, toss vegetables with desired amount of
lemon vinaigrette and season with salt and
pepper. |
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Servings: 6 |
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Recipe Source |
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The Summer House Cookbook |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"Wonderful
cold summer salad!"
-Gig Harbor, WA
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