For this salad I like to use French beans – they are thinner, longer, and look so beautiful in a salad bowl.
My salad is very simple, yet very tasty with a diverse range of flavors. It is excellent for serving any time of the year, but the salad is especially delightful on a summer table or for a picnic.
The green bean, carrot, and zucchini salad is perfect as a side dish for fish, and is a great complement to grilled dishes as well. Moreover, this salad looks absolutely attractive on the table, which, as we know, is very important.
Green Bean, Carrot, and Zucchini Salad
- ½ lb green beans, preferably French
- 2 large carrots
- 1 medium zucchini
For the dressing:
- 1 clove garlic, pressed (small or large clove for garlic lovers)
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar, white balsamic vinegar or lemon juice (2 tbsp for more vinegary salad)
- 1 tbsp whole grain Dijon mustard
- 1 tsp honey
- Pinch of cayenne pepper
- Black pepper
In a salad or mixing bowl, mix all the dressing ingredients.
Prepare the vegetables. Cut off the bean tips. Peel the carrots and cut them into thin strips to the length of the beans. Cut the zucchini into thin strips to the length of the beans.
Prepare an ice bath: in a large bowl, put the ice cubes and add cold water.
In a saucepan, bring salted water to a boil. Submerge the mesh colander with beans in it into boiling water. Bring to a boil over high heat and blanch the beans for 3-4 minutes. Remove the colander with beans from the water and transfer the beans into the ice bath.
In the same boiling water, submerge the mesh colander with carrots, bring to a boil over high heat and blanch 45-60 seconds. Remove the colander; add the carrots to the beans.
In the same boiling water, submerge the mesh colander with zucchini, bring to a boil over high heat and remove the colander from the boiling water.
Pour a bowl of cold water, beans and carrots into the colander with zucchini. Drain the water.
Mix the salad with the dressing. Let it stand to develop flavors.
Mix the salad with the dressing. Let it stand to develop the flavors.
Cook with pleasure!