meatless monday . #26 {warm market salad}

Over the past week, Goldfarb’s told me about three times we need to eat more fiber.  Hmm…maybe he’s trying to tell me I’m getting old.  Oh well, in an effort to preempt him from reminding me every other day, I’ve given in.  I suppose when I was at the gym the other day and saw a list of high-fiber foods on their resources wall, it was a sign.  I refuse to take fiber in liquid form {think Metamucil not smoothie} so we are going to eat more fiber-rich foods, which will be easy: raspberries, broccoli, bananas, whole wheat breads and pastas, brown rice, lentils, beans, apples…all stuff we like anyway. Good for your digestion and heart since it helps to lower the bad cholesterol, fiber will be woven into more of our meals. Here is a recipe that utilizes fresh farmers market vegetables and herbs and also has a good dose of fiber from the peas, carrots and corn.  Paired with a toasted multi-grain bread, it is a very filling meal.  If you’d like to go the non-vegetarian route, this would be a perfect bed for a simply grilled piece of fresh salmon – even better if you add an anchovy filet to the vinaigrette!  

Warm Market Salad
adapted from Chef Eric Ripert’s Market Vegetables w/Ravigote Vinaigrette
serves 4 as a main, 6 as a side

3 tbsp. sherry vinegar
1 tsp. Dijon mustard
10 tbsp. extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 lg. hard-boiled egg, yolk and whites separated + chopped
2 tsp. cornichons, finely chopped
2 tsp. capers, finely chopped
1 ½ tsp. Italian parsley, chopped
1 ½ tsp. tarragon, chopped
1 ½ tsp. fennel fronds, chopped
2 tsp. chives, sliced

2 ears of corn, shucked
2 cups green peas
¼ lb. green beans, cut into 1″ pieces
2 cups baby carrots, peeled + cut into 1″ pieces
1 small fennel bulb, halved, cored + sliced
1 yellow squash, sliced in half lengthwise + cut into 1″ pieces
1 small zucchini, sliced in half lengthwise + cut into 1″ pieces

Bring a pot of water to a boil. Add a tsp. of Kosher salt.  Woking in batches, blanch all the vegetables – cook for 3-4 minutes until just tender, immediately remove from the boiling water and put into an ice bath.  Once cooled, remove from ice water and let dry a top of paper towels or a lint-free kitchen towel.  Slice corn kernels off the cob and add it with the other vegetables to a large bowl.  The corn and peas, beans and carrots, fennel and squashes can be cooked together.  

While cooking and cooling the vegetables make the vinaigrette.  Whisk the sherry and mustard together; salt and pepper to taste.  Slowly whisk in the oil until emulsified.  Add the egg, cornichons, capers, all the herbs and fennel fronds, stirring gently mix well.  Pour over vegetables, gently toss and serve.


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