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Green, green salad




Source of Recipe


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List of Ingredients






Makes 8 servings

4 tablespoons olive oil

½ cup pine nuts or almond slivers

6 shallots, thinly sliced

2 cups fresh green peas

½ pound green beans, trimmed and cut into 1¤½-inch pieces

1 head Bibb lettuce, torn into small pieces

¼ cup chopped celery leaves

3 celery ribs, cut crosswise into thin slices

1 medium green bell pepper, thinly sliced

1 fennel bulb, trimmed and thinly sliced

1 cup coarsely chopped fresh basil leaves

1 cup chopped flat-leaf parsley

3 to 4 tablespoons fresh lemon juice

2 teaspoons Creole mustard

Salt and freshly ground black pepper

Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts or the almonds and cook, stirring, until lightly toasted, about 2 minutes. Drain on paper towels and set aside.

Return the skillet to the heat and add 1 tablespoon of olive oil. Add the shallots and cook, stirring, until soft and golden, 10 to 12 minutes. Drain on paper towels and set aside.

Bring a pot of lightly salted water to a boil. Add the peas and green beans. Reduce the heat to medium-low and simmer until the peas and beans are slightly soft, 3 to 4 minutes. Drain in a colander and cool with running tap water. Pat dry.

Combine the pine nuts (or almonds), shallots, peas, beans, lettuce, celery leaves, celery, bell pepper, fennel, basil and parsley in a large salad bowl.

Combine the remaining 2 tablespoons olive oil with the lemon juice and Creole mustard. Whisk to blend. Drizzle the mixture over the salad and season with salt and pepper. Toss to mix. The salad can be chilled for 15 to 20 minutes before serving.


Recipe