Cooked & Raw Vegetable Salad

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by Chef Chuck Wiley

azfamily.com

Posted on November 8, 2012 at 6:00 AM

Updated Wednesday, Nov 7 at 3:20 PM

Yield: 6 servings       

½ lb  Green beans, stems removed and cut into 1” pieces
½ lb  English peas, shelled (yield about 1 cup)
1 bunch  Lacinado kale, roughly chopped
1 small bulb Fennel, sliced very thinly on a mandolin
1 recipe Lemon Vinaigrette (recipe follows)
to taste Kosher salt and freshly ground black pepper
3 Tbsp  Parmigiano-Reggiano, finely grated
4 each  Radishes, sliced very thinly
1 stalk  Celery, sliced very thinly (reserve the leaves)
1 each  Yellow bell pepper, roasted, stem removed, seeded and cut into strips
¼ cup  Basil, roughly chopped
2 Tbsp  Parsley, chopped
¼ cup  Pine nuts, toasted

1. In a 2qt saucepan fitted with a steamer basket and lid, bring 1 cup of water to a boil over high heat. Add the beans and steam for about 2 minutes. Add the peas to the pan and steam an additional minute until the vegetables are bright green. Remove basket from the pan and plunge the vegetables into a bowl of ice water to stop the cooking and lock in the color. When cool, drain in a colander then on paper towels.

2. In a large mixing bowl, combine the kale and fennel. Add enough of the Lemon Vinaigrette to coat (about half) and massage the dressing into the kale and fennel. Add the parmesan, toss and season with salt & pepper.

3. To the kale mixture, add the radishes, celery, yellow pepper, basil, parsley and the steamed vegetables; add a bit more Lemon Vinaigrette and toss lightly. Check seasoning and transfer to a serving bowl.

4. Sprinkle with the pine nuts and reserved celery leaves.


Lemon Vinaigrette

Yield: approx. 1/3  cup

1 small  Shallot, chopped
1 tsp  Dijon mustard
2 Tbsp  Lemon juice
3 Tbsp.  Olive oil
to taste Kosher salt and freshly ground black pepper

1. Combine shallot, mustard and lemon juice in a mixing bowl, mix well. Whisk in the oil & taste for seasoning.
 

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