Products used in this recipe
Yield: 16 Servings (12 oz)
Take a step beyond just leafy greens with this vegetable-forward salad featuring Simplot Simple Goodness™ Haricot De Deux Vegetable Blend and Simplot Simple Goodness™ Parisian Carrots. These elegant cuts of vegetables come together with power greens and fresh herbs for a salad that is sure to delight.
Step 1 (Dilly Beans)
|20 fl. oz.||White or apple cider vinegar, distilled|
|20 fl. oz.||Water|
|1 Tbsp.||Salt, kosher|
|4 each||Garlic cloves, whole|
|1 bunch||Dill weed, fresh|
|1 tsp.||Red pepper flakes|
|1 Tbsp.||Black peppercorns, whole|
|40 oz.||Simplot Simple Goodness™: Haricot De Deux Vegetable Blend 6/2.5lb|
|40 oz.||Simplot Simple Goodness™: Parisian Carrots 6/2.5lb|
|12 fl. oz.||Olive oil|
|3 oz.||Dijon mustard|
|1/2 tsp.||Black pepper, ground|
|48 oz.||Power greens (baby kale, spinach, mizuna, chard & kale)|
|16 oz.||Radishes, thinly sliced|
|8 oz.||Shallots, thinly sliced|
|16 each||Eggs, hard-boiled|
- Step 1
- Combine the vinegar with the water, sugar, salt, garlic, dill, red pepper flakes and black peppercorns in a sauce pan and bring to a boil. Pour the hot liquid over the beans in a non-reactive bowl or glass jar. Allow flavors to marry overnight in the refrigerator.
- Step 2
- Prepare the carrots according to the package directions and refrigerate for service.
- Step 3
- For the dressing: whisk together 8 fl. oz. of the strained vinegar from the marinated beans, the olive oil, mustard, honey, salt and pepper. For each salad; place 2 cups of green on serving dish, top with 2 1/2 oz. of marinated beans, 2 1/2 oz. carrots, 1 oz. radishes, 1/2 oz. shallot and 1 egg, quartered. Serve with 1 1/2 fl. oz. of vinaigrette.