Farmers Market Vegetable Salad
Farmers Market Vegetable Salad is a healthy chopped vegetable salad with a tarragon/anchovy/lemon vinaigrette ~ a great side dish for all your summer meals.
Servings: 12 servings
Ingredients
- 1 pound trimmed green and wax beans cut into bite sized pieces
- 1/2 cup finely diced red onion
- 1/2 cup assorted color bell peppers diced
- 1/2 cup halved cherry tomatoes
- 1 carrot diced
- 1 small pickling cucumber chopped
- an ear of corn steamed and kernels removed
- 1/3 cup marinated peppers I used little red bird's beak peppers
- 1/3 cup olives halved
- 1/2 cup crumbled or chopped feta cheese
dressing
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 Tbsp tarragon leaves
- 1-2 anchovies or 1 tsp anchovy paste
- salt and fresh cracked black pepper to taste
Instructions
- Combine all the ingredients in a large bowl.
- Put the dressing ingredients in a wide mouthed mason jar or small bowl and use an immersion blender to blend until it is emulsified. Taste to adjust any of the ingredients to your own preference.
- Pour the dressing over the salad and toss gently. Refrigerate for at least 2 hours before serving.
Notes
- Make it simpler ~ I think this would be lovely with just the blanched green beans and the dressing.