Ingredients

The Salad
  • 4 ounces green beans, cut in 1-inch pieces
  • 4 ounces snap sugar peas
  • 3 mini cucumbers, cut into 1/2-inch dice
  • 2 ribs celery, chopped
  • 1 red bell pepper, chopped
  • 4 radished, cut into 1/2-inch dice
  • 1 small head lollo rossa lettuce, or other red leaf lettuce, chopped
  • 1/3 cup red onion, chopped
  • 1/3 cup crumbled blue cheese
The dressing
  • 4 teaspoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons shallots, chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add the green beans and cook 1 minute. Add the sugar snap peas and cook 1 minute longer. Drain, rinse under cold water and drain again. Cut the sugar snaps across in half and transfer, with the beans, to a large bowl.
  2. Add the cucumbers, celery, bell pepper, radishes, lettuce, onion, and blue cheese to the bowl with the green beans.
  3. In a separate bowl, whisk the vinegar, mustard, shallots, oil, salt, and pepper; pour over the vegetables and toss well.
  • Yield: 4 Servings
  • Cuisine: American
  • Course: Salad