Ashley Roussel's Summer Salad with Pecan Vinaigrette and Feta
Ingredients
- 1 lb fresh sugar snap beans
- 1 pint Sungold and/or Grape Tomatoes, halved
- 3 ounce feta cheese, crumbled
- 1 shallot, minced
- 1/2 teaspoon red chili flakes
- 3/4 cup pecan halves
- 1/2 cup white wine vinegar
- 2 tablespoon apple cider vinegar
- 2 teaspoon honey
- 2 teaspoon wholegrain mustard
- 3/4 cup vegetable oil
- salt and pepper to taste
Directions
Salad:
Ingredients for salad:
1 lb fresh sugar snap beans
1 pint Sungold and/or Grape Tomatoes, halved
3 oz feta cheese, crumbled
1 shallot, minced
1/2 tsp red chili flakes
In a pot, bring 1/2 gallon of water to a boil, then add a pinch or two of salt to flavor the water (this also helps flavor whatever you are boiling - in this case, the sugar snap beans). Place sugar snaps in boling water and blanch until the beans are tender (you still want some crunch and crispness). Remove the beans from the water and place immediately into an ice bath. Once cooled, strain and place into a towel-lined cookie sheet util dry. Julienne sugar snaps lengthwise into thin strips. Combine all salad ingredients into a large bowl and mix until evenly distributed. Adjust the ration of tomatoes to snap beans depending on personal preference. Keep refrigerated until ready to dress.
Pecan Vinaigrette:
Ingredients for vinaigrette:
3/4 cup pecan halves
1/2 cup white wine vinegar
2 tbsp apple cider vinegar
2 tsp honey
2 tsp wholegrain mustard
3/4 cup vegetable oil
salt and pepper to taste
Combine all ingredients except pecans and oil into a blender or food processor. Blend until incorporated. Slowly add oil in steady stream in order to emulsify. Add pecans and pulse. Small pieces are desired. Salt and pepper to taste. Toss salad in dressing and, if preferred, add more pecan pieces.
