Farmers Market Vegetable Salad
User Reviews
3.5
Farmers Market Vegetable Salad
Description
The Farmers Market Vegetable Salad brings together a variety of fresh vegetables including trimmed and cut green and wax beans, finely diced red onion and bell peppers, halved cherry tomatoes, diced carrots and pickling cucumbers, fresh corn kernels, marinated little red bird's beak peppers, and halved olives. Crumbled feta cheese adds a salty richness. The diverse vegetable textures and the salty feta create a vibrant bowl of flavors and crunch.
The dressing emulsifies lemon juice, Dijon mustard, honey, chopped tarragon, anchovies or anchovy paste, and extra virgin olive oil, delivering a bright, tangy, and herbaceous flavor that ties the salad together. Tossing the dressing with the vegetables and chilling the salad for at least two hours allows the ingredients to meld and the flavors to deepen.
This salad works well as a side dish or light meal, showcasing fresh market produce and a balance of acidity, herbaceousness, and savory notes. It also allows for simplification using just blanched green beans and the dressing if preferred.
Ingredients
- 1 pound green beans cut into bite sized pieces, trimmed
- 1 pound wax beans cut into bite sized pieces, trimmed
- 1/2 cup red onion finely diced
- 1/2 cup bell pepper diced, assorted colors
- 1/2 cup cherry tomato halved
- 1 carrot diced
- 1 pickling cucumber chopped, small
- corn steamed and kernels removed, ear
- 1/3 cup peppers I used little red bird's beak peppers, marinated
- 1/3 cup olive halved
- 1/2 cup feta cheese crumbled or chopped
dressing
- 1/4 cup extra virgin olive oil
- lemon juice of 1
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 Tbsp tarragon leaves
- 1-2 anchovies or 1 tsp anchovy paste
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
Instructions
- Combine all the ingredients in a large bowl.
- Put the dressing ingredients in a wide mouthed mason jar or small bowl and use an immersion blender to blend until it is emulsified. Taste to adjust any of the ingredients to your own preference.
- Pour the dressing over the salad and toss gently. Refrigerate for at least 2 hours before serving.
Notes
- Blanch the green and wax beans before mixing to soften slightly while retaining crunch and color.
- Prepare and chill the salad for at least 2 hours to develop full flavor from the dressing.
- Adjust dressing ingredients to taste, especially the anchovy and honey balance, for preferred tanginess and saltiness.
- For a simpler version, use only blanched green beans with the dressing as a fresh, lighter salad option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 143mg | 6% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 25mg | 28% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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