KCB 6.19: Italian Market Salad
Italian Market Salad
This delicious combination of fresh greens, steamed vegetables, and cottage cheese marinated in a delicious lemon and oil dressing should be served with crusty bread rolls.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• COOKING TIME: 5 minutes
• YIELD: Enough for 6 persons
• 1 medium zucchini, cut into long wedges
• 2 medium carrots, peeled and cut into long wedges
• 2 stalks celery, cut into 2 1/2 cm (1-inch) strips
• 125 g (4 1/2 ounces) snow peas, tips and strings removed
• one 400 g (14-ounce) can artichoke hearts marinated in brine, drained, and quartered
• 1 cup (250 ml) firm cottage cheese, cubed
• 3 radishes, sliced
• 2 or 3 inner lettuce leaves, sliced into paper-thin strips
• 2 medium green chilies, seeded and sliced into long paper-thin strips
• 125 g (4 1/2 ounces) cherry tomatoes, halved
• 1/2 cup (185 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) fresh lemon juice
• 1 tablespoon (20 ml) chopped fresh basil
• 1 teaspoon (5 ml) dry mustard, mixed with 2 teaspoons (10 ml) cold water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• crisp lettuce leaves for serving
• fresh basil leaves for garnish
• 125 g (4 1/2 ounces) pitted black olives, for garnish
• 2 medium carrots, peeled and cut into long wedges
• 2 stalks celery, cut into 2 1/2 cm (1-inch) strips
• 125 g (4 1/2 ounces) snow peas, tips and strings removed
• one 400 g (14-ounce) can artichoke hearts marinated in brine, drained, and quartered
• 1 cup (250 ml) firm cottage cheese, cubed
• 3 radishes, sliced
• 2 or 3 inner lettuce leaves, sliced into paper-thin strips
• 2 medium green chilies, seeded and sliced into long paper-thin strips
• 125 g (4 1/2 ounces) cherry tomatoes, halved
• 1/2 cup (185 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) fresh lemon juice
• 1 tablespoon (20 ml) chopped fresh basil
• 1 teaspoon (5 ml) dry mustard, mixed with 2 teaspoons (10 ml) cold water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• crisp lettuce leaves for serving
• fresh basil leaves for garnish
• 125 g (4 1/2 ounces) pitted black olives, for garnish
1. Boil the zucchini, carrots, and celery in lightly salted water in a large pan until the vegetables are crisp but tender (about 2 minutes). Before draining, add the snow peas to the water. Remove the pan from the heat and blanch the snow peas for 1 minute. Drain all the vegetables, refresh under cold water, and drain again. Allow the vegetables to thoroughly cool.
2. Combine the artichoke hearts, cottage cheese, radishes, sliced lettuce, green chilies, tomatoes, and steamed vegetables in a large bowl.
3. Blend the olive oil, asafoetida, lemon juice, basil, mustard paste, salt, and pepper in a bowl.
4. Toss the vegetables and the dressing. Cover and marinate in the refrigerator for at least one hour.
5. Serve on individual lettuce leaves garnished with fresh whole basil leaves and black olives.
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