Photo: Lemony Sweet and Sour Tender Veggie Salad Recipe
Ingredients
- 2 tablespoons honey
- 2 lemons juiced and zested
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 1/2 pounds trimmed green beans
- 1/2 pound match-stick style shredded carrots
- 5 ribs celery, thinly sliced on a long basis
- 20 leaves fresh basil, roughly chopped or torn with your hands
Directions
Place a large skillet over high heat with 2 inches of water. Cover with a lid and bring up to a boil. While the water starts working make the dressing.
In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper. Pour in the extra-virgin olive oil in a slow steady stream while whisking. Reserve the dressing. Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing. Once cooled add the basil, re-season with salt and pepper, to taste, and serve.
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By stacymariebranch@
on January 10, 2012
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I'm not going to make it again. I think I might of liked it better with the vegtables cooked more, maybe not. I enjoyed trying something new!
By daynac151
New Orleans, LA
on June 01, 2010
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I am always looking for new ways to cook veggies so the family doesn't get sick of them, but this one just did not do it for us. I used zucchini instead of the celery b/c I already had it on hand, and in my opinion celery doesn't have much flavor. But even with the zucchini, the "dressing" just lacked flavor. The veggies were crunchy though. I love Rachael's recipes, but I do not think we will be making this one again in my house!
By ecwiechmann_128...
Cedar Falls, 54
on May 19, 2010
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Left this in the water longer than required and beans didn't even reach al dente level. Carrots tasted great. There wasn't much flavor even with the two whole lemons.
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