Cooked and Raw Vegetable Salad
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1⁄3 cup extra virgin olive oil
- 1⁄2 cup pine nuts
- 6 large shallots, peeled and thinly sliced
- 1 yellow bell pepper
- 2 lbs fresh peas, shelled to yield 2 cups
- 1⁄2 lb green beans, trimmed and cut into 1-inch to 2-inch pieces
- 1 bunch watercress, washed and chopped
- 1 head baby bibb lettuce, washed and torn into pieces
- 1 bunch celery leaves, from 1 bunch celery
- 3 small celery ribs, sliced paper thin
- 1 fennel bulb, trimmed and finely chopped
- 1 cup coarsely chopped fresh basil leaf
- 1 cup coarsely chopped fresh parsley
- 4 scallions, white parts only,finely chopped
- 1 lemon, juice of
- salt
- fresh ground black pepper
directions
- Heat 1 TBS oil in a small skillet over medium heat.
- Add pine nuts and cook, stirring constantly, until brown, about 2 minutes.
- Drain on paper towels and set aside.
- Return skillet to heat and, if necessary, add more oil.
- Add shallots and cook, stirring occasionally, until golden, about 15 minutes.
- Drain on paper towels, set aside.
- Meanwhile, char bell pepper over a flame, or under a broiler, turning to blacken all over.
- Place in a paper bag, close tightly, steam for 15 minutes.
- Rub off and remove skin, cut in half, discard core and seeds, and dice.
- Set aside.
- Bring a medium pot of salted water to a boil.
- Add the peas and beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes.
- Drain in colander and stop cooking process by running under cold water.
- Pat dry.
- Combine nuts, shallots, bell pepper, peas, beans, watercress, lettuce, celerly leaves, celery, fennel, basil, parsley, and scallions in a salad bowl.
- Mix together lemon juice and remaining 3 to 4 TBs olive oil in a small mixing bowl.
- Drizzle over salad.
- Toss and season to taste with salt and pepper.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0