DRESSING
2 tb Minced shallots
1 tb Minced lemon zest
1 md Clove garlic; minced
1/2 ts Salt
1/2 c Olive oil
3 tb Red wine vinegar
Freshly ground pepper to
-taste
-SALAD-
1 md Cucumber; seeded and
-coarsely
; chopped (peeling
; unnecessary unless
; peel is bitter)
1 c Finely chopped fresh fennel
2 md Bell peppers; (red, green,
-purple,
; yellow, or orange),
; cored and coarsely
; chopped
2 md Tomatoes; seeded and
-coarsely
; chopped
1/2 c Packed fresh basil leaves;
-(green or opal), cut
; into coarse
; chiffonade
3 c Croutons; (1/2-inch)
1 sm Red onion; thinly sliced and
; separated into
; rings
1/2 c Small imported black olives;
-such as Nicoise
In a large bowl, use a fork to mix together shallots, lemon zest, garlic,
and salt, mashing ingredients to release their essence. Add oil, vinegar,
and black pepper; whisk to combine. Add cucumber, fennel, bell pepper,
tomato, and basil; toss to combine with dressing. Add croutons; toss again.
Let stand at room temperature (unless it’s over 70 degrees) for 30 minutes
before serving. Garnish with onion rings and olives. Makes 6 to 8 servings.
Sharon Tyler Herbst is the author of a new book, The Food Lover’s
Tiptionary (William Morrow and Company, Incup,
Yields
1 servings