Favorite Summer Salad
Serves 4
I love serving this easy-to-prepare, stunning salad. Unlike most salads that combine ingredients within a bowl or composed individually on a plate, each vegetable is individually par-boiled until crisp-tender and arranged on a serving platter, side-by-side, highlighting their beautiful colors.
- 1 large or 2 medium rutabagas, peeled and cut into 1" spears
- 1 medium bunch of baby bok choy, base removed
- 1/2 pound fresh green beans, left whole with stem end cut off
- 2 medium zucchini, cut into spears
- Lemon juice and zest (optional)
- Chopped almonds (optional)
- Bowl of ice water
Using a large skillet or medium-sized pot, fill it with water, about 3 inches deep, and bring it to a boil. Add the rutabaga spears, bring the water back to a boil, and par-boil until crisp-tender-check after 3 minutes. When done, remove the rutabaga with a slotted spoon or stainer and put into the ice water to stop the cooking. Drain the rutabaga in a colander and place on the serving platter, starting the first row. Bring the cooking water back to a boil and then repeat the process with each vegetable.
While the vegetables are delicious, as is, you can sprinkle them with lemon juice and zest from the lemon and top with chopped almonds. Or you can drizzle the vegetables with Gingery Orange-Pecan dressing (see recipe on www.newgoodfood.com) or your favorite dressing.