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Prep Time: Cook Time: Total Time:
Ingredients:
For the Salad
6 small red potatoes
1 pound green beans (strings removed)
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 cup frise
1 cup raddicio
2 cups red tipped lettuce
Kosher salt
Cooking directions for the salad
Scrub potatoes well as this recipe does not peel the potatoes. In a 2 quart sized pot fill about half way with water, add potatoes and pinch of salt, boil potatoes until almost fork tender. Remove from heat but leave in hot water.
In a large bowl have some ice water standing by.
In another 2 quart pot, fill half way with water, bring to a boil, add pinch of kosher salt and the green beans. Let the beans boil for a minute, drain then place in ice water to stop cooking and retain bright green color. Drain beans from ice bath after a minute or two. Set aside.
Wash the greens and spin dry. Place in a large salad bowl, with the sliced carrots and celery and set aside.
Ingredients for the warm dressing
1/4 cup olive oil
2 tablespoons dijon mustard
1 shallot minced
1 tablespoon brown sugar
1/4 cup balsamic vinegar
2 tablespoons water
pinch of kosher salt
1/2 teaspoon fresh ground black pepper
In a medium sauce pan heat oil to medium temp. Add minced shallots and saute until the shallots are tender, 2 or 3 minutes. Add rest of the ingredients and stir until well mixed and heated.
Slice the red potatoes into quarters and place in large mixing bowl with the green beans. Pour the warm dressing over the beans and potatoes and mixed together lightly, trying not to break up the potatoes .
Toss your salad greens, and pour potatoes, beans and all the dressing on top.
Garnish with a quarter cup each of dried cranberries and broken, toasted walnuts.
This salad is bitter and sweet. If you prefer less bitter then substitute your favorite greens for the frise and raddicio.
Serves 6
Cooking and prep time - about an hour.
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Warm Vegan Dinner Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
For the Salad
6 small red potatoes
1 pound green beans (strings removed)
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 cup frise
1 cup raddicio
2 cups red tipped lettuce
Kosher salt
Cooking directions for the salad
Scrub potatoes well as this recipe does not peel the potatoes. In a 2 quart sized pot fill about half way with water, add potatoes and pinch of salt, boil potatoes until almost fork tender. Remove from heat but leave in hot water.
In a large bowl have some ice water standing by.
In another 2 quart pot, fill half way with water, bring to a boil, add pinch of kosher salt and the green beans. Let the beans boil for a minute, drain then place in ice water to stop cooking and retain bright green color. Drain beans from ice bath after a minute or two. Set aside.
Wash the greens and spin dry. Place in a large salad bowl, with the sliced carrots and celery and set aside.
Ingredients for the warm dressing
1/4 cup olive oil
2 tablespoons dijon mustard
1 shallot minced
1 tablespoon brown sugar
1/4 cup balsamic vinegar
2 tablespoons water
pinch of kosher salt
1/2 teaspoon fresh ground black pepper
In a medium sauce pan heat oil to medium temp. Add minced shallots and saute until the shallots are tender, 2 or 3 minutes. Add rest of the ingredients and stir until well mixed and heated.
Slice the red potatoes into quarters and place in large mixing bowl with the green beans. Pour the warm dressing over the beans and potatoes and mixed together lightly, trying not to break up the potatoes .
Toss your salad greens, and pour potatoes, beans and all the dressing on top.
Garnish with a quarter cup each of dried cranberries and broken, toasted walnuts.
This salad is bitter and sweet. If you prefer less bitter then substitute your favorite greens for the frise and raddicio.
Serves 6
Cooking and prep time - about an hour.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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