Campfire Salad
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sherry Vinegar1 tsp
Sugar2 tbsps
Oregano (minced fresh)1 cup
Extra-Virgin Olive Oil910 g
Asparagus (ends trimmed)Directions:
1
To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper
2
Slowly add oil, whisking constantly to emulsify
3
Set aside
4
To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size
5
Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color
6
Drain thoroughly
7
Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes
8
In a mixing bowl, combine the carrots, black beans, and green beans
9
Toss together until well mixed
10
Drizzle with half the Oregano Vinaigrette and mix thoroughly
11
Place a small pile of salad mix in the center of 6 small plates
12
Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad
13
Drizzle a little vinaigrette on each stack and serve
14
If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate