Recipies Navigation
Search

Links

Powered by Squarespace

 

 

Recommended Tools

     These are some of our favorite gear, but do shop around as you may find a better deal within the various Amazon shops.  That is, don't take our suggestion as the best deal or even the best too.  We simply tried to find the same make and model we know and love.

Recommended Reading / Viewing
  • The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    by Alexandra Leaf
  • Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
    Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
    by Editors of Food & Wine
  • Michael Chiarello's Casual Cooking
    Michael Chiarello's Casual Cooking
    by Michael Chiarello
  • Food, Inc.
    Food, Inc.
    starring Eric Schlosser
  • EatingWell in Season: The Farmers' Market Cookbook (EatingWell Books)
    EatingWell in Season: The Farmers' Market Cookbook (EatingWell Books)
    Countryman Press
  • The Food You Crave: Luscious Recipes for a Healthy Life (Hardcover)
    The Food You Crave: Luscious Recipes for a Healthy Life (Hardcover)
    by Ellie Krieger (Author)
  • EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell Books)
    EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell Books)
    by Jessie Price
  • Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
    Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
    by Jamie Oliver
  • Mastering the Art of French Cooking (2 Volume Set)
    Mastering the Art of French Cooking (2 Volume Set)
    by Julia Child, Louisette Bertholle, Simone Beck
  • Joy of Cooking: 75th Anniversary Edition - 2006
    Joy of Cooking: 75th Anniversary Edition - 2006
    by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker
  • Mexico One Plate At A Time
    Mexico One Plate At A Time
    by Rick Bayless
  • EatingWell Serves Two: 150 Healthy in a Hurry Suppers
    EatingWell Serves Two: 150 Healthy in a Hurry Suppers
    by Jim Romanoff, The Test Kitchen of EatingWell Magazine
  • The New Professional Chef (TM)
    The New Professional Chef (TM)
    by Culinary Institute of America (c)
  • The Complete Meat Cookbook
    The Complete Meat Cookbook
    by Bruce Aidells, Denis Kelly
  • Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
    Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
    by Jim Tarantino
  • Chocolate: From Simple Cookies to Extravagant Showstoppers
    Chocolate: From Simple Cookies to Extravagant Showstoppers
    by Nick Malgieri
  • Larousse Gastronomique
    Larousse Gastronomique
    by Larousse Gastronomique
  • The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set
    The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set
    Oxford University Press, USA
  • The Big Book of Casseroles: 250 Recipes for Serious Comfort Food
    The Big Book of Casseroles: 250 Recipes for Serious Comfort Food
    by Maryana Vollstedt
  • From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
    From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining
    by Pushpa Bhargava
  • Gordon Ramsay's Healthy Appetite
    Gordon Ramsay's Healthy Appetite
    by Gordon Ramsay
  • The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    The Impressionists' Table: Recipes & Gastronomy of 19th-Century France
    by Alexandra Leaf
  • The French Chef Cookbook
    The French Chef Cookbook
    by Julia Child
  • Guy Fieri Food: Cookin' It, Livin' It, Lovin' It
    Guy Fieri Food: Cookin' It, Livin' It, Lovin' It
    by Guy Fieri, Ann Volkwein
  • The Essential New York Times Cookbook: Classic Recipes for a New Century
    The Essential New York Times Cookbook: Classic Recipes for a New Century
    by Amanda Hesser
  • Vegetables
    Vegetables
    by The Culinary Institute of America
Page Revisions

« Picon Punch | Main | Broiled Summer Salmon »
Saturday
Aug142010

Spicy Asparagus Green Bean Salad

By Jessica Cameron     Aug 14, 2010

     I was looking for something that would take advantage of extremely fresh garden vegetables, and did not involve a creamy or mayonnaise based dressing. I wanted just fresh and bright vegetables of summer all together at the height of their season.  A vegetable garden in a bowl!  Crunchy, green, and fresh goodness!

  • Vinaigrette (See Belowmake first to allow time for it to blend in flavors)
  • 1 White onion
  • 1 cup approx of rice wine vinegar
  • 2 lbs of asparagus trimmed
  • 1 lbs of French green beans trimmed
  • 2 medium red bell peppers
  • 2 small –medium heads of fresh fennel
  • 1 bundle (5-8 stalks) of green onion
  • Vinaigrette
  • 2 tblsp of Dijon Mustard
  • 3-4 grated garlic cloves (not too heavy, if they are large only 2)
  • 2 tblps of dried red pepper flakes
  • ½ cup good champagne vinegar
  • 1 cup grape seed oil
  • General portion of freshly ground black pepper

     Mix all the ingredients up to the vinegar, then whisk in the oil to emulsify and then season with black pepper to taste.  I, personally, prefer a generous hand with the black pepper, but up to you.  Mix thoroughly until emulsified and set aside at room temperature while you prepare the rest of the salad.

Pickled Onions

     Take a white onion and slice in half.  Lay the flat side of your half on the cutting board, and thinly slice, as much as possible, your onion, until you have about a cup to a cup and a half.

     Coat your sliced onion in enough rice wine vinegar until it’s fairly coated, and mix occasionally while it is marinating to keep it all evenly coated.  Set that aside with your vinaigrette, while preparing the rest of the vegetables.

Asparagus & Green Beans

     Prepare your asparagus by getting rid of the woody ends.  Prepare your green beans by trimming each end for clean presentation.  Boil a pot of water, add your asparagus first, and simmer for 10-12 minutes, until cooked through but still has tooth. Do the same for your green beans next.  When done cooking submerse both veggies in an ice bath to keep the green and stop the cooking.  When they have cooled enough to stouch, chop them into roughly 3 sections per bean/asparagus. It should result in roughly 1-2 inch pieces.

Fennel

     Trim your fennel of its feathery greens and touch root bases until you’re left with a cleaned up bulb.  Half it depending on the shape, until you have a flat surface, like the onion, to thinly slice half moon pieces of fennel.  You should have about a cup to a cup and a half when done.  This should emulate the size and shape of your onion slices.

Red Bell Pepper

     Remove the stem and clean out the ribs of your red bell peppers.  Slice the bell peppers in half, lengthwise, then slice them in half across their midsection to half the half.  Slice into thin strips again to emulate the onion and fennel.

     Once you’ve trimmed and chopped everything, drain all ice bath water and vinegar marinades each ingredients are in, and assemble I one giant bowl –mix!  Chopped your green onions and add to the mix.  Then add the vinaigrette and again, mix thoroughly.

     Chill for at least an hour to overnight if need be for a future preparation.

Enjoy!

The VinaigretteAsparagus & Green Beans ready for blanchingFennelThe final product

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

Yum! Great idea combining asparagus and fennel...2 vegetables I enjoy thoroughly :) The recipe looks delish!

August 23, 2010 | Unregistered CommenterMichelle G

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>