Warm vegetable salad recipe

Warm Vegetable Salad recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Warm vegetable salad recipe, recipe Rating: 4.6
Number of votes:93 

Ingredients

2	bell peppers, red and yellow, cut in diamonds, approx. 3cm
1	onion, chopped
150 g	green beans, trimmed
150 g	cauliflower, in small florets
3 medium	carrots, sliced
12	black olives, pitted and halved
10	sun-dried tomatoes in oil, drained and sliced
2 tbsp	capers
5 tbsp	extra virgin olive oil
1 tbsp	white wine vinegar
1 tsp	mustard
1 pinch(es)	sugar
	salt and freshly ground black pepper, to taste

Instructions

Place the onions into a bowl, drizzle with some drops of oil and place for a minute into the microwave at 600W, to reduce the pungency.

Heat 1 tablespoon of oil in a pan and stri-fry the bell peppers for 2-3 minutes, then transfer into a salad bowl, together with the onions. Cook the cauliflower in a little slightly salted water for 5-6 minutes. Take out with a slotted spoon and add to the vegetables in the bowl. Cook in the water the carrots for 3-4 minutes, then add to the bowl. Reduce the cooking water a little, then set aside. Bring fresh water to a boil, add a generous pinch of salt and cook the beans for 8 minutes. Drain, cut in 3cm pieces and add into the bowl.

Pour approximately 3 tablespoons of the reserved vegetable cooking liquid into a high jar, add vinegar, mustard, salt, pepper and sugar and mix with a hand blender. In a thin stream add the remaining olive oil, while mixing. Season to taste and add the dressing to the vegetables. Add olives, tomatoes and capers and toss gently. Check seasoning and correct if necessary.

Serve still warm with fresh white bread.

Note:
The cooking times are just a suggestion, you have to check for yourself if the vegetables are done, but still a bit firm to the bite.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a