It’s All About Being Green

The weather is beginning to warm up, which means our meals are beginning to lighten up and are not nearly as heavy as they are in the colder weather. This also means more salads and veggies. Here is a salad that is also mostly green vegetables that will knock your socks off. It just looked so yummy and sounded so fresh, I just had to make it. We loved it. If you like a wide variety of “green” vegetables, you will love it too. It will definitely make it onto our regular to-do list and would be perfect for both Spring and Summer. I already have it on the menu once again for the very something I am planning for the very near future.

Green Veggie Salad

8 bacon slices, cooked and crumbled

1 lb Brussels sprouts, cut in half and cooked

1 lb asparagus, blanched

1 lb green beans, ends trimmed and blanched

1/4 cup red onions or shallots sliced very thin

1 cup roasted pecan or walnut halves, cut into pieces

The Dressing

1/4 cup champagne vinegar

2 tsp Dijon mustard

salt & pepper to taste

1/2 cup olive oil

2 tsp sugar

Combine all the ingredients for the dressing and whisk together thoroughly. Set aside until ready to use. I actually used some of my exotic peppercorns that I got for my birthday. Another Birthday Surprise I thought the Brazilian Pink peppercorns would go very well with this dressing, so those are what I used this time.

Because my pepper grinders broke and got thrown away, I crushed my peppercorns the old fashioned way, by crushing them with a heavy skillet. Believe it or not, I was actually taught to crush them this way in culinary school.

Cook the bacon completely, then once it has cooled, crumble it. You do not have to use bacon at all if you do not want to, but I love bacon in salads, so for me, it was a must.

Blanche the green beans and the asparagus in boiling water for about 5-7 m minutes then cool immediately in a cold ice bath, so they do not continue to cook. Once they are cooled, cut them into pieces about 1 inch in size.

Cut the Brussels sprouts in half and cook them in the bacon grease, along with the red onions or shallots, for about 5-7 minutes as well.

Combine all the veggies, nuts and bacon together, then toss in just enough dressing to coat the vegetables thoroughly.

Eat immediately after tossing in the dressing and enjoy. This salad is crisp and crunchy and is full of zesty, tangy flavors. You’re going to love it. I promise!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

16 thoughts on “It’s All About Being Green”

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