Summery Salad with Vegetables
You can use any variety of tender baby lettuce for this salad. Use a vegetable peeler to make the carrot ribbons.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | small, 3" long carrots, peeled into ribbons |
| 3 tablespoons | fresh lemon juice |
| 1 tablespoon | white wine vinegar |
| Coarse salt and freshly ground black pepper | |
| 1/2 cup | extra-virgin olive oil |
| 2 bags | baby lettuce, or any mixture of lettuces |
| 1 head | red cabbage, sliced thinly |
| 4 ounces | haricots verts, or fresh green beans, trimmed and cut into bite size pieces |
| 4 ounces | yellow wax beans, trimmed and cut into bite size pieces |
| 4 ounces | flat Italian beans, trimmed and cut into bite size pieces |
| 1 pint | cherry tomatoes, halved |
Directions:
1. Put carrots into a small bowl, and cover with cold water; let stand 10 minutes. Drain well. Set aside.
2. Whisk together lemon juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Gradually whisk in oil until emulsified; set aside.
3. Toss lettuce and cabbage in a large bowl; cover with a damp towel, and refrigerate until ready to use.
4. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add beans, and cook until tender, about 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking. Drain well.
5. Add beans, carrots, and tomatoes to lettuces; toss to combine. Add 6 tablespoons dressing, and toss. Add more dressing to taste. Serve immediately.
Revised from Source: marthastewart.com
