September 1, 2011

labor day chopped salad


This is one of my favorite go-to recipes for any summer get together. It's a healthy mix of fresh corn, tomatoes, green beans, cucumber, red and yellow bell peppers, red onion, and cilantro. It was created by Martha Stewart's daughter, Alexis.


Alexis's Chopped Vegetable Salad

serves 12
½  pound green beans, trimmed & cut into 1/4 inch pieces
½  pound wax beans, trimmed & cut into 1/4 inch pieces
¾  cup Cilantro, leaves
2 ears Corn
1 English cucumber, peeled & cut into 1/4 inch pieces
1 Jalapeno pepper, medium
4 Plum tomatoes cut into 1/4-inch pieces
1 Red bell pepper, cut into 1/4-inch pieces, small
1 Red onion, cut into 1/4-inch pieces, small
1 Yellow bell pepper cut into 1/4-inch pieces, small
1 tsp Pepper, freshly ground
1 Salt, Coarse
1 Pinch Sugar 
2 tbsp Olive oil, extra-virgin
2 tbsp Rice wine vinegar

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.

Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.


ciao! fabiana

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