In the early season, I make this salad with fresh green beans and canned (or cooked) white beans; later on I use freshly harvested cranberry beans or other shell beans in place of the white beans if I have them.
The double dose of lemon and a bodacious amount of herbs are the point here - this is a bright tasting salad that's the perfect side for grilled steak or fish.
Serves 4
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon maple syrup
- 1 teaspoon minced fresh garlic or ginger
- Kosher salt or sea salt
- 1 cup mixed parsley, cilantro, mint, basil. oregano, or other tender herb leaves
- 1 cup baby arugula leaves
- 8 ounces young or thin green beans, trimmed and boiled just until tender (4-5 minutes)
- 1 cup cranberry beans or other shell beans (cooked) or canned small white beans, well drained
- medium fennel bulb, core removed, very thinly sliced
- cup fresh corn kernels (about 1 large or 2 small ears)
- Freshly ground black pepper
- 3 to 4 tablespoons chopped toasted hazelnuts or walnuts (optional)
- Red grapes for garnish
- In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the maple syrup, the garlic or ginger, and a good pinch of salt.
- Put all of the vegetables and most of the herbs and arugula in a mixing bowl and toss with a bit of salt and the vinaigrette. Garnish with remaining herbs and some sliced red grapes
MARTHA'S VINEYARD JULY 2020 p.93
