Category Archives: Salad

Farro Salad

I made this last night combining my recipe which is on my blog “Summer Salad-Farm Fresh Farro” and Charlie Bird’s Famous Farro Salad. My blog post was from a few years ago long before I ever saw Charlie Birds version.  Please feel free to add veggies at your own discretion. It’s a loose recipe but this is what I did. This would make a great addition to any BBQ or any meal for that matter.

Special thanks to Charlie Bird’s Farro Salad @nytimes cooking site by Melissa Clark

cooking@nytimes.com – one of the best cooking sites I know

Follow me on Instagram @cookingwithcandi

Ingredients:

1 cup Farro

1 cup apple cider

2 cups of water

2 teaspoons kosher salt, and more to your own liking

2 bay leaves

8 Tablespoons extra -virgin olive oil

2 Tablespoons fresh lemon juice- I used 1 large lemon

app. 1/2 cup shaved Parmesan Cheese , I used a vegetable peeler but I do know you can buy Parmesan Cheese shaved this way ( time and mess saver)

app. 1/2 cup shelled Pistachios–I used salted pistachios and chopped them myself. You can use raw pistachios but they’re a tad tasteless.

app. 2 cups Arugula

app. 1 cup torn Basil Leaves

app. 1 cup Mint leaves-cut up into smaller pieces

2 large radishes sliced thinly or rough chopped

Directions:

Farro:

In a medium saucepan, bring farro,  apple cider , dash of kosher salt , 2 bay leaves and 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If farro is cooked but there is still water I put in a colander/strainer and leave it till it cools down. If on the other hand the water evaporates before the farro is done, you’ll have to add a little more water. You can always strain it so no worries–but don’t overcook. Let farro cool down and discard the 2 bay leaves.

Salad:

In a salad bowl (large enough to fold in arugula and mix) whisk together the olive oil and lemon juice, I use a wire whisk, it’s an amazing kitchen tool. Add the cooled down farro, parmesan cheese and chopped pistachio nuts, mix well.

This salad base will sit for a few hours at room temperature. I made it that afternoon for that evening and never put it in fridge. Salad is always best at room temperature so if you do refrigerate, just bring to room temperature before serving.

Just before serving, fold in the arugula, herbs, radishes and taste for salt. If not salty enough sprinkle a little flaky sea salt or kosher salt. You’ll thank me for this recipe.IMG_1779IMG_1780

Lime Shrimp with Corn and Avocado

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!!  I cooked about a lb.of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect salad just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

Honestly one of my most favorite salads.

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

Cinco de Mayo Salad and Green Goddess Dressing

photo (2)photo (5)photo (2) photo Happy Cinco de Mayo!!! This salad is fresh and delicious and perfect for celebrating the day. If you’d like add a protein to it — chicken , shrimp or even tofu. May is here and it brings warm weather and beautiful flowers and springtime has finally arrived here .  This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

*This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Stay Safe Guys and Enjoy the Day!

Be in control of your ingredients as much as possible.

Ingredients:

*this will be vegan if you use Vegenaise

DRESSING INGREDIENTS:

2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey

DRESSING DIRECTIONS:

Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

SALAD INGREDIENTS:

About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

Brussels a la Caesar

I combined two of my favorites Caesar Salad Dressing and raw brussels . I bought the bag of Shaved Brussels which took all the work out of having to cut them up and I made my salad dressing which is detailed below. I used shaved Parmagiano Reggiano Cheese to add some flavor and let it all marinate together for about an hour before serving. I like it a little wilted but of course it tasted kind of delicious right away. It is nice to be able to make salad a bit ahead of the meal without worrying about how wilted it will be. The Brussels are tough enough to stand up to anything and sit out for a while dressed. This is always perfect while you’re preparing the rest of your dinner.

I used a Food Processor -mini or regular. You can do it in a blender as well for the dressing.

Please continue to stay home and stay safe it’s the only defense we have against this crazy virus. 

 

If you love Caesar Salad and you love Brussels Sprouts this one’s for you.

Please follow me on Instagram@cookingwithcandi

Brussels Caesar Salad

Ingredients:

Caesar Salad : with Brussels

1 bag of shaved brussels sprouts — app. 1 lb.

2 cloves of garlic

1 egg yolk — if you don’t like the raw egg you can coddle it but I always just use a raw egg yolk

1 Tablespoon Dion Mustard- heaping

freshly ground black pepper

5 anchovies

2 Tablespoons Freshly Squeezed Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Worcestershire Sauce

Shaved Parmigiano-Reggiano

Directions:

I use a food processor to make my salad dressing , you can use a mini or a regular sized one. I put the 2 cloves of whole garlic into the processor and chop them, then I add the 5 anchovies and mix all together.

Then add lemon juice, mustard, Worcestershire Sauce and egg yolk. I mix all together and then slowly add the olive oil in from the top stream the oil in. Add freshly ground black pepper after everything else is incorporated. I don’t add salt because anchovies are very salty.

Pour dressing on the Brussels and mix well. Let it sit for an hour or so if you have the time. Add the cheese and mix well.

*this salad can easily be doubled or Just make double the salad dressing and you’ll have it if you need more dressing depending on how dressed you like the salad. Dressing can stay in fridge for a few days ( raw egg) .

 

 

 

  • Brussels Caesar Salad

Brussels Sprouts and Apple Salad

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Time to lighten up the menu just a little after Thanksgiving and before the next round of holidays. This was a very refreshing light salad . This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting.

I found it on a blog site Once Upon a Chef and made a few changes to it but it was absolutely delicious. Easy ingredients and you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long. The original recipe called for all brussels sprouts but I did 1/2 lettuce mix and 1/2 brussels. You can do whatever you’d like .

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

 

Couscous and Butternut Squash Salad with Kale or Arugula –Perfect Autumn Salad

This salad always makes me think of the Fall, I suppose it’s due to the butternut squash . This salad would really be delicious anytime of the year and if you added a protein it would make a delicious dinner salad. I made this salad the other evening and it was just perfection on a plate. Beautiful to look at and delicious to eat. Fairly Healthy and you can keep it vegan without any dairy or add cheese for a delicious vegetarian salad .  It takes a bit of prep work but you can prep a few hours ahead and be done with it prior to the meal which is always a good thing in my book.

I prepped butternut squash and couscous and used baby arugula this time. I dressed the salad and let it sit , Kale is better when it’s soft and broken down so if you’re using Kale I suggest chopping it.  I love Kale but don’t want to feel like I’m eating my front lawn. It is delicious with kale or arugula or really any greens you prefer.

If you like a heavier dressed salad I would definitely double up the salad dressing. Or just pour a little over it and leave extra for individual dressing.

This is what I did. Enjoy!

Ingredients:

1 lb . butternut squash – 1 package of pre-cut squash and then I cut into small 1/2 inch cubes

2 Tablespoons olive oil

Kosher Salt and Freshly Ground Black Pepper – to taste

1 cup dry Pearl Couscous , cook in water according to package directions

app. 2 cups chopped Kale Leaves or Arugula is also a great choice if you’re not a kale fan or really 2 cups of any kind of greens you like.

1/3-1/2  cup dried cherries–you can use craisins, raisins, cranberries whatever dried fruit you like -if you like less use 1/3 cup I tend to use more

1/3-1/2  cup chopped walnuts–same as above and you can obviously omit if you don’t like or use chopped pecans or other nuts

*app. 2 oz. crumbled goat or feta cheese if you’d like– I like the creaminess that goat cheese delivers so I use it over feta in this but use whichever you prefer

Orange Vinaigrette Dressing:

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Freshly-Squeezed Orange Juice –this is a must

pinch of salt and black pepper, to taste

Directions:

To make the salad:

Pre-heat oven to 425 degrees and cut butternut squash into 1/2 inch cubes.

Spread the butternut squash out in an even layer on a baking sheet that’s been sprayed with cooking spray add 2 Tbsp. Olive Oil to squash to coat, sprinkle a little kosher salt and freshly ground black pepper to the squash .  Bake for 15 minutes then flip squash over (as best you can) Bake for an additional 10-15 minutes or until the squash is tender and slightly browned around the edges. Remove from oven and transfer back to the large mixing bowl. Depending on your oven the squash could take a little longer to cook, you just want it soft enough that it’s cooked through and a little browned up

Couscous: buy pearled Israeli Couscous –available everywhere Bring 1 1/4 cups water to a boil add 1 cup Couscous a sprinkle of salt and return to a boil . Reduce heat and simmer covered till tender about 15 minutes.

To make the vinaigrette:

Whisk all ingredients, (orange juice, olive oil, apple cider vinegar and pinch of salt and pepper to taste. I used all of the vinaigrette and it was very lightly dressed and rather tasty. If you prefer more dressing on the side , double the recipe.

Add cooked couscous, kale, cherries, walnuts, goat cheese* and vinaigrette,  toss to combine. Taste for Salt and Pepper after all combined.img_2936img_2933img_2929img_2928

Serve Warm, or refrigerate and this will keep for app. 3 days in fridge.

It’s a very light salad dressing so the kale absorbs it and it will keep nicely in fridge.

Summer Peach Salad with Tomatoes and Mozzarella

It’s the end of the Summer and the Palisade Peaches are still here in Colorado along with the most beautiful heirloom tomatoes. It’s a no-brainer salad going on here made with the freshest of ingredients. Fresh Mozzarella is readily available almost everywhere now and grab some fresh basil while you’re at it. This salad worked out well with a few easy ingredients and it packed some super delicious flavor. Hurry to your farmers market or produce store to grab some of these beauties before they’re gone .

*this recipe should serve 2- 4 but can easily be doubled for more

Ingredients:

1 pint of cherry tomatoes ( I grabbed some heirloom cherry tomatoes)

1 large peach or 2 small (Palisade Peaches here in Colorado have been amazing)

4 ounces fresh mozzarella

1 shallot

some fresh basil–throw in about 8 pieces and add more or less depending on your own particular taste

1 1/2 Tablespoon Extra-Virgin Olive Oil

1/4 teaspoon kosher salt or any flaky salt you like –this is approximate and use as little or as much salt as you like, tomatoes can endure a lot of salt

app. 1/4 teaspoon freshly ground black pepper

Directions:

Rinse off tomatoes and cut in 1/2. Clean and cut the peach in half, remove the pit and cut into bite size pieces. Add tomatoes and peaches to a platter or a bowl. Cut up the mozzarella and add to bowl.

Peel and slice the shallots into thin slivers or rings whichever you prefer. Scatter over tomatoes, add the basil, drizzle the olive oil, salt and pepper and stir gently.

Presentation isIMG_8679 IMG_0586 (2)IMG_8681 IMG_8685 beautiful on a platter as well. Whatever way you do it the taste is phenomenal.

Summer Salad–Farm Fresh Farro

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I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Lime Shrimp with Corn and Avocado

IMG_8249 (2) IMG_8233 IMG_8228 (2)All I can say is Wow!!!!  I cooked about a lb.of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of most favorite ingredients in it.  I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing.  This has got to be one of the healthiest most delicious salads.  Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.

If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds,  I’ve taken to wearing surgical gloves to cut up the peppers.

This is a perfect summer salad, just don’t add avocados till you’re ready to serve,  everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.

 

Ingredients:

1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.

1/4 cup chopped red onion

3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.

2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.

1 Teaspoon Olive Oil

1/4 teaspoon kosher salt

a few grinds on the pepper mill–to taste

I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.

2 avocados–sliced and cut into cubes

1 small-medium jalapeno–seeded and minced

*a handful of chopped fresh cilantro if you love it

Directions:

  • We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.

Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.

In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .

I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.

Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.

Taste for Salt and Pepper but it should be good.

I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.

That’s it–perfect summer salad.

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.