AGED VEGGIE SALAD

AGED VEGGIE SALAD

AGED VEGGIE SALAD

AGED VEGGIE SALAD

AGED VEGGIE SALAD

Watching people use prime leaves of lettuce,celery, and fennel stalks only to then throwthe hearts and cores into the compost almostbreaks my heart. So, I created this saladto save the delicate hearts and bitter cores.
Prep Time 20 mins
Cook Time 5 mins
Course salaad
Servings 6

Equipment

  • 1 UPPLAGA Plate
  • 1 SNOBBIG Place mat

Ingredients
  

SCRAPS

  • Day-old bread
  • Lettuce cores
  • Fennel fronds
  • Celery leaves

PICKLED ONIONS

  • ½ (26 g) onion, thinly sliced
  • tsp (9 g) salt
  • 3 tsp (45 ml) vinegar (white or red wine)

HERB OIL

  • 5 tbsp 5 tbsp (75 ml) olive oil
  • ½ cup (10–15 g) fresh herbs such as parsley,basil, sage, thyme, rosemary, etc.

SALAD

  • ¼ cup (60 ml) herb oil (recipe above)
  • 1 small zucchini, sliced into rounds
  • ½ cup (75 g) tomatoes, chopped,or use cherry tomatoes
  • 1 tbsp (9 g) chili pepper, sliced
  • Salt to taste
  • Black pepper to taste
  • cup (100 g) green beans, trimmedand blanched
  • ½ cup (60 g) day-old bread, torn into piecesabout 1-inch (2½ cm)
  • 2 cups (150 g) lettuce cores such as romaine,iceberg, radicchio, chopped
  • ¼ cup (32 g) cucumber, chopped
  • to taste fennel fronds, chopped
  • to taste celery leaves, chopped
  • Any other vegetables you might enjoy
  • ½ cup (125 ml) pickled onions, reserve thevinegar (recipe above)
  • 1 oz (30 g) feta cheese

Instructions
 

PICKLED ONIONS

  • Place onion in a small bowl. Add salt andvinegar, mix well. Set aside for a minimumof 10 minutes.

HERB OIL

  • In a frying pan, over medium-low heat,add olive oil and herbs. Gently warm forabout 3 to 5 minutes. Set aside in a bowl.

SALAD

  • In the same frying pan, over medium-highheat, add 2 tbsp (30 ml) of the herb oil.Add the zucchini and sauté for 3 minutes.Add the tomatoes and chili pepper, seasonwith salt and black pepper, and sauté for3 minutes. Add the green beans and sautéfor another 3 minutes or until warmed.Cover to keep warm and set aside.
  • In a frying pan, heat 2 tbsp (30 ml) of theherb oil over medium heat. Add the bread,season with salt and black pepper and fryfor 5 to 7 minutes or until golden and crispy.
  • In a serving bowl, arrange the lettucecores, cucumber, fennel fronds, celeryleaves, and any other vegetables youprefer. Sprinkle with the pickled onionsand reserve the vinegar. Top with thewarm, sautéed zucchini mixture andherbed croutons.
  • Drizzle with the remaining herb oil andreserved vinegar from the pickled onions.Sprinkle with feta cheese.
  • Serve warm.
Keyword AGED VEGGIE SALAD
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