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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Joseph Okadie
[email protected]I don't think I would like this salad.
TheCrazyBros
[email protected]This salad seems like it would be a lot of work to make.
Sulaiman Oluwakemi
[email protected]I'm not sure about the combination of flavors in this salad, but I'm willing to give it a try.
Manojbogati
[email protected]This salad looks delicious. I can't wait to try it.
jalena talton
[email protected]I'm going to make this salad for my next party.
Cashtechy ETSV
[email protected]This salad is so refreshing and healthy.
Hurricane 415
[email protected]I love the bright colors of this salad.
lorrie thompson
[email protected]This salad is a great way to use up leftover vegetables.
Trinity Imade
[email protected]I've made this salad several times and it's always a hit with my family and friends.
Devendra Kc
[email protected]This salad is the perfect side dish for any summer meal.
Subodh Kandel
[email protected]I'm not usually a fan of salads, but this one is amazing! The dressing is so flavorful.
Ofoin Skylo
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Itzz Mxri
[email protected]I love that this salad is so versatile. I can use whatever vegetables I have on hand, and it always turns out great.
Niruprem Love
[email protected]This is my new favorite salad recipe! It's so easy to make and it's always a hit.
soufian essoaidi
[email protected]I made this salad for a party and it was a huge success. Everyone loved the unique flavor combination.
Nahom binyam
[email protected]This is a great salad for summer picnics or barbecues. It's light and refreshing, and everyone loves it.
Abdulrahman Abdulrahman
[email protected]I love the combination of flavors in this salad. The sweetness of the berries pairs perfectly with the tanginess of the dressing.
Yasir Abdullahi
[email protected]This was a delicious and easy salad to make. I used a variety of fresh vegetables from my garden, and the lemon-tahini dressing was perfect.
johnny johnny memnook
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so refreshing and flavorful.
Sahid nadaf Sahid nadaf
[email protected]Wow, this salad was a hit at my last potluck! Everyone raved about the fresh flavors and crisp vegetables.