Thursday, June 16, 2011

Summer Veggie Salad

I love shopping the small neighborhood markets in my neighborhood: East Rock, New Haven.  They always have great produce, fresh cheese and meats and lots of specialty products.  This salad doesn't require anything special, just fresh veggies!  I got this recipe out of Everyday Food, my birthday gift from my Nana last year, but this kind of salad can be made with any vegetable laying around.

Crispy Green Bean Salad with Chick Peas and Tomatoes

1 lb. Skinny green beans/ haricots vert
1 Stem Cherry tomatoes or 1/2 lb, halved
1 can Chick Peas, rinsed
A couple very thin slices of red onion
Juice of half a Lemon plus a couple of strips of lemon zest (you can straight up zest it, or peel in strips and very thinly slice the strips to get little sticks of zest)
A handful of chopped Kalamata Olives (optional)
3 T. Olive Oil

After cleaning the beans (make sure the little woody nubs are snapped of the end) throw them in salted boiling water.  Cook for 3-4 minutes, just so long as they are still pretty crisp.  Take them out of the hot water and douse them in cold water to stop the cooking process.  In a large bowl, toss together Chick Peas, Tomatoes, Red Onion, and Olives, if you like.  Toss in lemon juice, zest and olive oil.  In your serving dish, lay out your crisp green beans, then pour the veggies in vinaigrette over the top.  Viola!  You have a colorful, crunchy veggie salad that is perfect as a main or a side dish!

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