Blanched Vegetable Salad with Basil Parsley Vinaigrette

parsley basil vinaigeretteGreen beans, new potatoes, fava beans, and basil are all ingredients that delight me when they begin to show up at the market. Living in the midwest, I used to feel that it was finally summer when I saw corn and tomatoes. Here in Washington, it’s the green beans that I wait for. And this year, at the beginning of this season, I discovered a new delight. Have you tried the parsley from Tani Creek? It’s like none other. You’ll want to add it to dishes as a main ingredient, not just a garnish, as it is often relegated. Adapted to our climate, this “awesome tasty” heirloom variety has a pedigree which you can read about on the farm’s website while you peruse their seeds for sale.

Here’s a spunky salad that features parsley prominently. (Feel free to substitute it for the basil entirely.) It does take a bit of time to prepare. Think of it as a potluck show off dish. Or, make a big bowl of it on Sunday and smugly take it for a hearty lunch all week.

Salad:
1 pound new potatoes
1 pound green beans
1/2 pound fava beans (That’s the weight for the beans after being removed from pod.)
6 slices crispy ham, optional (See note.)

  1. Put a medium sized pot of water on to boil. Fill a large bowl with ice and water. Set aside.
  2. Wash and slice potatoes into about 1 1/2 inch pieces. (If very small, you may not need to cut the potatoes. Yum!)
  3. Add potatoes to boiling water. Salt. Cook for 25 minutes.
  4. While your potatoes are cooking, attend to your green beans. Take the ends off the green beans and cut into large bites, about 2 inches long.
  5. Prepare fava beans by removing large beans from pods.
  6. Use a skimmer or slotted spoon to remove potatoes to ice water bath. When cold, remove potatoes and place on a dishtowel. Pat dry.
  7. In the same water, boil green beans for 2-3 minutes, tasting to see if they are the consistency you might like. Follow the same procedure as the potatoes – ice water, then towel.
  8. For this dish, boil fava beans for 2 minutes. After chilling, remove the skins.
  9. Place all the vegetables in a large bowl and pour vinaigrette over. Add crispy ham, if using.

Vinaigrette:parsley basil vinaigerette
1/4 c. fresh parsley leaves, packed
1/4 c. fresh basil leaves, packed
3 tbls. champagne vinegar (or other gentle, white vinegar)
2 tsp. mustard
2 garlic scapes (or one large clove of garlic)
1/2 tsp. coarse salt
a few grinds of pepper

Add all ingredients to food processor and process until smooth.

Notes:

  • We always pick up a ration of Hitchcock Deli meat for the week – turkey, beef, ham, bacon. Occasionally we might be overzealous in our order and have a little leftover at the end of the week. Crispy ham is a remedy to this problem. Take ham that’s been in your fridge for awhile, crisp it up at 450F for 5-6 minutes and voila – a yummy crunch for pasta, eggs, or salad.
  • Feel free to play and add other seasonal veggies that you might prefer, of course.

 

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One thought on “Blanched Vegetable Salad with Basil Parsley Vinaigrette

  1. I love fava beans and have grown them in the past but I am always disappointed by how little yield there is in a fava bean harvest.

    I love how herbs (and lemon) brighten up flavours and make a dish sing without the next for much salt.

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