SUMMER VEGETABLE SALAD
This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables' flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.
Provided by David Tanis
Categories brunch, lunch, beans, salads and dressings, vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
- Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
- Cut eggplant crosswise into 1/2-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
- On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
- To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
- Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
- Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 630 milligrams, Sugar 8 grams
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Agwunobi CHAMBERLIAN
[email protected]This salad is delicious! The dressing is so flavorful and the vegetables are perfectly crisp.
GENTY PLENTY
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Brooke Bigham
[email protected]This salad is the perfect summer side dish. It's light and refreshing, and it goes with everything.
Sardar Official
[email protected]I've made this salad a few times now and it's always a hit. It's so easy to make and it's always delicious.
Kainza Blessing
[email protected]This salad is so refreshing and flavorful. I love the crunch of the vegetables and the tangy dressing.
GEO News
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Sumon Bhai
[email protected]This salad is the perfect way to use up all the fresh summer vegetables. It's light and refreshing, and the dressing is to die for.
Messaoud Mohamed Raouf
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Nabeel khalil
[email protected]I'm not usually a fan of salads, but this one changed my mind. The dressing was so flavorful and the vegetables were perfectly crisp. I will definitely be making this again.
Adam Ayyash
[email protected]This salad was a hit at my last BBQ! The colors were so vibrant and the flavors were delightful. I especially loved the combination of the sweet corn and the tangy dressing.