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from The Conscious Cook by Tal Ronnen
1/4 lb green beans, cut into 1-inch pieces
5 radishes, finely diced
1/4 English cucumber, finely diced
12 red and yellow cherry tomatoes, quartered
Kernels from 2 ears raw sweet corn
1 avocado, diced
1 c baby arugula
1 shallot, minced
1 tsp minced fresh basil
1 tsp minced fresh oregano
Vinaigrette (recipe follows)
1 tsp freshly squeezed lemon juice
Blanch the green beans in boiling water for 30 seconds, then chill in an ice bath. In the same boiling water, blanch the radishes for 20 seconds, then chill in an ice bath sweetened with a touch of agave nectar.
Place all of the ingredients except for the Vinaigrette and lemon juice in a large bowl. Drizzle with the Vinaigrette and toss to coat. Sprinkle the lemon juice on top just before serving. Makes 4 servings.
1 tbsp white wine vinegar
1/2 tsp agave nectar
3 tbsp extra-virgin olive oil
sea salt and freshly ground black pepper
Place the vinegar and agave nectar in a small bowl, then, whisking constantly, slowly pour in the oil in a thin stream. Season with salt and pepper to taste.