510. Autumn market salad
AUTUMN MARKET SALAD WITH DIJON DRESSING // serves a crowd
ingredients:
8 small yellow beets (or 4 large), rinsed
2 handfuls green/yellow beans, chopped into 1" pieces
1 cauliflower
seeds from 1 pomegranate
1 pint green tomatoes, halved
1/2 cup mixed fresh herbs (dill, cilantro, mint, parsley), chopped
1 large cucumber, roughly chopped
1/2 tsp kosher salt
juice from half a lemon
dijon dressing //
1 T dijon mustard
1 T red wine vinegar
3-4 T olive oil
pinch of sugar
crack of fresh pepper
mixed greens, for serving
what to do:
Place the beets in a medium size pot and fill with water. Bring to a boil, then lower to a simmer. Allow to cook, partially covered, for 45-60 minutes until fork tender. Once cool enough to touch, but still hot (easiest to peel while hot), peel and slice the beets. Transfer to a large bowl.
Fill the same pot with water and bring to a boil. Drop the green beans into the water for 2-3 minutes to quickly blanch them. Strain, then add to the bowl.
In a separate smaller bowl, toss together the cucumber, salt and lemon juice. Set aside.
Hold the cauliflower head over the bowl and carefully, working your way around the whole head, chop off just the tops. Save the rest for something else.
Add the pom seeds, tomatoes, marinated cucumbers and fresh herbs to the bowl.
Whisk the dressing ingredients together in a glass jar, then liberally dress the salad. [Add greens now if using them]. Toss well and serve immediately, or later at room temp.
Your words:
Trackback