Fresh Summer Vegetable Salad with Pine Nuts and Shallots

Cooked and Raw Vegetable Salad

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: Serves 4

Description:

Enjoy the vibrant flavors of seasonal vegetables with this refreshing Cooked and Raw Vegetable Salad. Perfect for summer when fresh produce is abundant, this salad combines the crunch of raw vegetables with the tenderness of briefly cooked peas and beans. Customize with optional additions like shredded prosciutto and grated cheese for added indulgence.

Ingredients:

• 1/3 cup extra virgin olive oil, divided
• 1/2 cup pine nuts
• 6 shallots
• 1 yellow bell pepper
• 2 cups fresh peas
• 1/2 lb green beans
• 1 bunch watercress
• 1 head bibb lettuce
• Leaves from celery ribs
• 1 fennel bulb
• 1 handful fresh basil leaves
• 1 handful fresh parsley
• 4 scallions
• Salt, to taste
• Fresh ground black pepper, to taste

Instructions:

1. Prepare Pine Nuts: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add pine nuts and cook, stirring constantly, until browned (about 2 minutes). Drain on paper towels and set aside.

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2. Cook Shallots: In the same skillet (add more oil if needed), cook shallots over medium heat, stirring occasionally, until golden brown (about 15 minutes). Drain on paper towels and set aside.

3. Prepare Bell Pepper: Char the yellow bell pepper over a flame or under a broiler until blackened all over. Place in a paper bag, seal tightly, and let steam for 15 minutes. Rub off the skin, remove the core and seeds, then dice. Set aside.

4. Cook Peas and Beans: Bring a medium pot of salted water to a boil. Add peas and green beans, reduce heat to medium-low, and cook for about 4 minutes, until just tender. Drain in a colander and immediately run under cold water to stop cooking. Pat dry.

5. Assemble Salad: In a large salad bowl, combine pine nuts, shallots, diced bell pepper, peas, green beans, watercress, torn bibb lettuce leaves, celery leaves, sliced celery ribs, sliced fennel bulb, torn basil leaves, chopped parsley, and sliced scallions.

6. Prepare Dressing: In a small mixing bowl, whisk together lemon juice and the remaining 3 to 4 tablespoons of olive oil.

7. Finish and Serve: Drizzle the dressing over the salad and toss gently to combine. Season with salt and freshly ground black pepper to taste.

This Cooked and Raw Vegetable Salad is a delightful blend of textures and flavors, making it a perfect side dish or light meal during the summer months. Enjoy the freshness of seasonal vegetables with every bite!