Cooked and Raw Vegetable Salad

  • Serves

    serves 6-8

This salad can be adapted for just about any assortment of fresh vegetables, but for optimal results, try to create a contrast of flavors and textures.


  • 13 cup extra-virgin olive oil
  • 12 cup pine nuts
  • 6 large shallots, peeled and thinly sliced
  • 1 yellow bell pepper
  • 2 lb. fresh peas, shelled to yield 2 cups
  • 12 lb. green beans, trimmed and cut into 1"–2" pieces
  • 1 bunch watercress, washed and chopped
  • 3 bunches mâche, washed and trimmed (or 1 head baby bibb lettuce, washed and torn into pieces)
  • Leaves from 1 bunch celery
  • 3 small stalks celery, sliced paper-thin
  • 1 fennel bulb, trimmed and finely chopped
  • 1 cup coarsely chopped fresh basil leaves
  • 1 cup coarsely chopped fresh parsley
  • 4 scallions, white parts only, finely chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper


Step 1

Heat a small amount of the oil in a small skillet over medium heat. Add pine nuts and cook, stirring, until brown, about 2 minutes. Drain on paper towels and set aside.

Step 2

Return skillet to heat and, if necessary, add more oil. Add shallots and cook, stirring occasionally, until golden, about 15 minutes. Drain on paper towels and set aside.

Step 3

Meanwhile, char pepper over a flame or under a broiler, turning to blacken all over. Place in a paper bag, close, and steam 15 minutes. Rub off skin, cut in half, remove core and seeds, and dice. Set aside.

Step 4

Bring a medium pot of salted water to a boil. Add peas and green beans, reduce heat to medium-low, and cook briefly so that both peas and beans retain a little crunch, about 4 minutes. Drain in colander and stop the cooking by running under cold water. Pat dry.

Step 5

Combine pine nuts, shallots, pepper, peas, beans, watercress, mâche, celery leaves, celery, fennel, basil, parsley, and scallions in a large salad bowl. Mix together lemon juice and remaining oil in a small mixing bowl and drizzle over salad. Toss well and season to taste with salt and pepper.

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