Cooked and Raw Vegetable Salad Recipe

Name: Cooked and Raw Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra virgin olive oil; ½ cup pine nuts; 6 large shallots, peeled and thinly sliced; 1 yellow bell pepper; 2 lbs fresh peas, shelled to yield 2 cups; 12 lb green beans, trimmed and cut into 1-inch to 2-inch pieces; 1 bunch watercress, washed and chopped; 1 head baby bibb lettuce, washed and torn into pieces; 1 bunch celery leaves, from 1 bunch celery; 3 small celery ribs, sliced paper thin; 1 fennel bulb, trimmed and finely chopped; 1 cup coarsely chopped fresh basil leaf; 1 cup coarsely chopped fresh parsley; 4 scallions, white parts only,finely chopped; 1 lemon, juice of; salt; fresh ground black pepper

Servings: persons

⅓ cup extra virgin olive oil
½ cup pine nuts
6 large shallots, peeled and thinly sliced
1 yellow bell pepper
2 lbs fresh peas, shelled to yield 2 cups
12 lb green beans, trimmed and cut into 1-inch to 2-inch pieces
1 bunch watercress, washed and chopped
1 head baby bibb lettuce, washed and torn into pieces
1 bunch celery leaves, from 1 bunch celery
3 small celery ribs, sliced paper thin
1 fennel bulb, trimmed and finely chopped
1 cup coarsely chopped fresh basil leaf
1 cup coarsely chopped fresh parsley
4 scallions, white parts only,finely chopped
1 lemon, juice of
salt
fresh ground black pepper

1
Heat 1 TBS oil in a small skillet over medium heat.
2
Add pine nuts and cook, stirring constantly, until brown, about 2 minutes.
3
Drain on paper towels and set aside.
4
Return skillet to heat and, if necessary, add more oil.
5
Add shallots and cook, stirring occasionally, until golden, about 15 minutes.
6
Drain on paper towels, set aside.
7
Meanwhile, char bell pepper over a flame, or under a broiler, turning to blacken all over.
8
Place in a paper bag, close tightly, steam for 15 minutes.
9
Rub off and remove skin, cut in half, discard core and seeds, and dice.
10
Set aside.
11
Bring a medium pot of salted water to a boil.
12
Add the peas and beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes.
13
Drain in colander and stop cooking process by running under cold water.
14
Pat dry.
15
Combine nuts, shallots, bell pepper, peas, beans, watercress, lettuce, celerly leaves, celery, fennel, basil, parsley, and scallions in a salad bowl.
16
Mix together lemon juice and remaining 3 to 4 TBs olive oil in a small mixing bowl.
17
Drizzle over salad.
18
Toss and season to taste with salt and pepper.

1075

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ⅓ cup extra virgin olive oil, ½ cup pine nuts, 6 large shallots, peeled and thinly sliced, 1 yellow bell pepper, and more.

Yes, Cooked and Raw Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cooked and Raw Vegetable Salad

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