Early Fall Veggie Salad


Green Beans, Cukes, Arugula, Salsa Fresca


3 large handfuls garden fresh green beans, washed and stems removed

1 large cucumber, cleaned, peeled, seeded and cut long and thin

3 large handfuls garden arugula, washed and stems removed

Maldon Sea Salt Flakes

Freshly ground pepper, white and black peppercorn mix

Italian flat leaf parsley, washed, dried and chopped finely

Salsa Fresca, homemade or store bought

Lemon juice, freshly squeezed

Extra virgin olive oil

Ricotta Salata, grated finely or Feta, crumbled

At least an hour ahead of time…

Steam the green beans for 5 minutes or so… until vibrant green and al dente to the bite. Remove beans from heat and shock them in ice water to stop the cooking. When beans are cool, drain in a colander and let them air dry in the fridge.

To Assemble…

In a large wide bottom serving bowl add chilled green beans, cucumber and arugula and toss gently with clean hands or tongs. Season veggies with Maldon sea salt flakes and freshly ground pepper. Toss gently again.

Drizzle veggies with olive oil and anoint with a generous splash or two of lemon juice. Add a couple large serving spoonfuls of Salsa Fresca. Toss gently again.

Add a generous handful of finely grated Ricotta Salata or crumbled Feta. Garnish with a few large pinches of chopped parsley. Toss gently again.

Serve on chilled salad plates adding more garnish as desired.