I just love making salads and the possibilities are endless especially with all the seasonal produce coming in my CSA boxes and available at the Farmer’s Markets. Recently I had some beautiful haricot verts in my box and on the same day, I spotted a red daikon radish at our weekly market. SCORE!
Summer is still teasing us here in Minnesota so crisp fresh salads are at the top of my list! This salad is so good I may have to make it again this weekend for my guests which I am soooo excited to see again.
My cousin who lived in Italy is now living in New York and is coming here this weekend. There will be about 14 of us here for Dinner on Saturday so be sure to subscribe to my blog to hear all about our menu?. There will be lots of yummy food!
They’ve been there for almost a year now but unfortunately we have not made it to the Big Apple yet. I’ve been trying to get in the NY City Marathon but I hear it’s a bit like winning the lottery?. Maybe some year.
If you read my recent post, I was hoping to run a marathon in the Finger Lakes area and meet up, but unfortunately due to work conflicts with my husband, it won’t happen. At least we get to see them though and maybe I’ll be running NY next year? One never knows with us! So if you are running TC, I’ll maybe see you along the course. It was my first marathon and it must be my year to run it again?.
Hope you love this salad. It’s one you can carry over to fall too since it’s tomato less! I promise you won’t miss the tomatoes in this tasty salad. The crunchiness of the haricots verts and nuts are a perfect pairing with sweet raisins or craisins, you pick. Plus, I used a salty shaved Parmesan, but Mangchego cheese would be delicious too.
Happy Eating!
MIXED GREENS WITH HARICOT VERTS, RADISHES, NUTS, & CHEESE
- 1 bag of leafy greens
- 12 ounces of fresh haricots verts, steamed tender crisp
- 1 large daikon radish, thinly sliced
- A good handful of dried cherries, craisins, or raisins
- Shards of Parmigiano Reggiano made with a vegetable peeler
- Nuts of your choice, pecans, almonds, about 1/2 cup or so
- DRESSING:
- good quality olive oil
- grainy mustard
- a rich, balsamic vinegar one that has been aged and thicker than normal. Modena a good choice…Mine came from Costco
- FOR THE DRESSING: Whisk together equal parts of balsamic and olive oil and a small glop of grainy mustard, a pinch of salt and pepper.
- Mix the leafy greens with the beans, toss.
- Add raisins, radishes and cheese, toss.
- Place everything onto a nice platter, sprinkle with nuts.
- Spoon dressing all around and toss gently to coat.
[reminder]Do you make your own Salad Dressings? What’s your favorite Vinegar/Oil Combo? [/reminder]
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