The book Veganomicon had a hold of my heart this summer, but I think the fall might belong to my latest addition, Home Made. I heard the author interviewed on Edible Radio, and this book sounded right up my alley.
I like this recipe because it ties together the end of summer: an abundance of herbs in the garden (literally) dying to be used, and the last of some of my favorite green things from the farmers market.
The authors suggest serving this with some crumbled goat cheese which would be a nice addition, I think. The dressing is really a perfect, creamy match for the greens all on its own, though.
I’m sad to see the end of summer, but I do so love the fall. I’m heading back to France in just under 2 weeks, and fall is my favorite time to be there. Can’t wait to visit the cider makes and fromagers in Normandy, and I just love the air this time of year no matter where I am.
Green Vegetable Salad
From Home Made
3 cups of mixed green vegetables: fava beans, peas, snow peas, asparagus or a mixture thereof
2 ribs celery
1 cup mixed herbs like parsley, tarragon, mint, dill or any mixture of those
1/2 cup plain yogurt
1 scallion, finely chopped
1 clove garlic, crushed
1 tbs finely chopped dill
salt and freshly ground pepper
1/4 cup hazelnut oil
Cut the long vegetables, such as asparagus or green beans, in half. Blanch all veg for 2 mins, in turn, in a pan with plenty of boiling water. Finish with the fava beans since they will color the water purple. Rinse everything immediately under cold running water. Mix the vegetables, stir in the herbs (reserve some for garnish) and toss with the dressing.
To make the dressing, thoroughly blend all ingredients except the oil. Lastly, beat in the oil in a think trickle.