Cooked and Raw Vegetable Salad

Name: Cooked and Raw Vegetable Salad
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 3 cup extra-virgin olive oil; 1 ⁄ 2 cup pine nuts; 6 large shallots, peeled and thinly sliced; 1 yellow bell pepper; 2 lb. fresh peas, shelled to yield 2 cups; 1 ⁄ 2 lb. green beans, trimmed and cut into 1"–2" pieces; 1 bunch watercress, washed and chopped; 3 bunches mâche, washed and trimmed (or 1 head baby bibb lettuce, washed and torn into pieces); Leaves from 1 bunch celery; 3 small stalks celery, sliced paper-thin; 1 fennel bulb, trimmed and finely chopped; 1 cup coarsely chopped fresh basil leaves; 1 cup coarsely chopped fresh parsley; 4 scallions, white parts only, finely chopped; Juice of 1 lemon; Salt and freshly ground black pepper

Serves
serves 6-8

This salad can be adapted for just about any assortment of fresh vegetables, but for optimal results, try to create a contrast of flavors and textures.

Ingredients

¹⁄₃ cup extra-virgin olive oil
¹⁄₂ cup pine nuts
6 large shallots, peeled and thinly sliced
1 yellow bell pepper
2 lb. fresh peas, shelled to yield 2 cups
¹⁄₂ lb. green beans, trimmed and cut into 1"–2" pieces
1 bunch watercress, washed and chopped
3 bunches mâche, washed and trimmed (or 1 head baby bibb lettuce, washed and torn into pieces)
Leaves from 1 bunch celery
3 small stalks celery, sliced paper-thin
1 fennel bulb, trimmed and finely chopped
1 cup coarsely chopped fresh basil leaves
1 cup coarsely chopped fresh parsley
4 scallions, white parts only, finely chopped
Juice of 1 lemon
Salt and freshly ground black pepper

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Instructions

Step 1

Heat a small amount of the oil in a small skillet over medium heat. Add pine nuts and cook, stirring, until brown, about 2 minutes. Drain on paper towels and set aside.

Step 2

Return skillet to heat and, if necessary, add more oil. Add shallots and cook, stirring occasionally, until golden, about 15 minutes. Drain on paper towels and set aside.

Step 3

Meanwhile, char pepper over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin, cut in half, remove core and seeds, and dice. Set aside.

Step 4

Bring a medium pot of salted water to a boil. Add peas and green beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes. Drain in colander and stop the cooking by running under cold water. Pat dry.

Step 5

Combine pine nuts, shallots, pepper, peas, beans, watercress, mâche, celery leaves, celery, fennel, basil, parsley, and scallions in a large salad bowl. Mix together lemon juice and remaining oil in a small mixing bowl and drizzle over salad. Toss well and season to taste with salt and pepper.