Photo by: net_efekt
Summer-Vegetable Salad
Food Ingredients:
20 baby carrots 12 baby yellow or Chioggia beets 12 baby turnips pound wax beans pound haricots verts 12 pearl or red pearl onions (with tops, if possible) 1 pint mixed small tomatoes (such as cherry) Salt as needed Extra-virgin olive oil as needed Fleur de sel to taste (French sea salt) Freshly-ground black pepper to taste lemon 2 ounces pecorino Romano or to taste 3 tablespoons snipped chives
Recipe preparation:
1 As each vegetable is prepared, set aside separately: Trim the stems of the carrots to one-fourth inch and cut the tips off. Peel and cut in half. 2 Trim and peel the beets and turnips. Cut them in halves or quarters depending on their size. 3 Trim the wax beans and haricots verts and cut into 2-inch lengths on the bias. 4 Trim the green tops of the pearl onions to 1 inch. Barely trim the root end so that the onion layers stay intact when they are blanched. Peel the onions and leave whole. 5 Remove the stems of the tomatoes. If the tomatoes are large, cut them in half, otherwise leave them whole. The tomatoes will not be blanched. 6 The day you’ll prepare the salad, bring a large pot of heavily salted water to a boil. Blanch the vegetables, except for the tomatoes, separately until tender (about 3 to 5 minutes depending on the vegetable). 7 Taste the vegetables to test if they are done. They should be tender but a little crisp. Remove with a slotted spoon and chill in ice water. Drain well in a colander and then on a clean thick towel. 8 Cut the pearl onions in half after they are blanched. 9 In a large bowl, toss all of the vegetables together with 3 tablespoons of extra-virgin olive oil. Season them with fleur de sel and pepper to taste. Squeeze the lemon over them and lightly toss. 10 Transfer the vegetables to a large white platter. Use a vegetable peeler to shave the pecorino over the top. Drizzle liberally with olive oil and sprinkle with snipped chives. 11 This recipe yields 8 servings. 12 Comments: You can substitute your favorite vegetables or those special finds at the farmers market. The vegetables may be cleaned and trimmed a day before serving. Store the root vegetables in cold water to keep them crisp.
Recipe source: Foodista recipe
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