We had this light and flavorful salad with veal shanks the other night. The wine and tomato braised meat can be very rich so the salad was a nice balance. It’s very easy to prep and you can choose whichever vegetables you prefer. By chopping them all the same size you can easily poach them to the desired texture you like. I like mine with still a bit of a fresh bite, al dente so to speak. I just boiled them for a few minutes then put them in an ice bath and while still just a little warm added them to the vinaigrette. We used Sous Salt Fennel & Shallot which is our newest salt however any of our Sous Salts will work perfectly.
ingredients
- 1 cup diced green beans
- 1 cup shelled edamames
- 1 cup diced carrots (I used a yellow and purple one)
- 1 cup corn
- 2 T chopped chives
- Sous Salt Fennel & Shallot & pepper
- 2 t champagne vinegar
- 1 shallot diced finely
- 1 t dijon mustard
- 1/4 cup good quality extra virgin olive oil
- 2 T freshly grated parmesan
directions
Bring a sauce pan with water to a boil and add 1 t Sous Salt Fennel & Shallot. Poach the vegetables for apx 3 minutes, just until desired doneness and still colorful. Put them immediately in an ice bath to stop the cooking.
While the vegetables are poaching make the vinaigrette in a bowl. Whisk the vinegar, shallot and dijon mustard together, add 1/2 t Sous Salt Fennel & Shallot and pepper to taste. Toss the vegetables in the vinaigrette, season if needed and sprinkle the parmesan on top. I served mine at room temperature but it’s also lovely ice cold on a warm evening.