A Simple + Summery Wax Bean & Herb Salad

Lately, we've been taking every opportunity to pursue what brings us joy, which typically involves good food, a solid summer playlist, and a few close friends. And now that we're officially in the heat of summertime, we've been craving a simple salad recipe to enjoy al fresco. As luck would have it, we recently discovered that one of our coworkers is dating a chef and our other coworker planted a backyard vegetable garden. Naturally, we couldn't help but ask the two to team up to concoct a summer-worthy recipe perfect for sharing. Keep scrolling for Spencer Schwartz's Wax Bean & Herb Salad how-to and a few behind-the-scenes pics of our coworker's one-year-old sous chef in the making. 

 

"A quintessential summertime salad for the warmest of days."

 

 

Spencer’s Summertime Salad 

Notes:

• Salad can be served vegan by omitting cheese
• Pairs well with grilled chicken or rustic bread such as como, batard, or sourdough
• Pickled onions can last up to 2 weeks in the fridge in a covered container

 

Ingredients:

Serves 4

• 1 small bulb fennel, finely shaved

• 2 green onion stalks, thinly sliced

• 1 medium cucumber, chopped into half rounds

• 2 celery stalks, thinly sliced

• 1 cup wax beans, sliced

• 1 cup basil, torn

• 1/2 cup parsley, torn

• 1/2 cup mint, torn

• 1/4 cup almonds, rough chopped

• 1/3 cup pickled red onion

• 1 tbsp urfa pepper

• 1/3 cup shaved Manchego cheese (optional)

• Edible flowers (optional)

 

For the dressing:

• 4 tbsp extra virgin olive oil

• Juice of 1 lemon

• 1 tsp salt

 

For the pickled red onions:

• 1 small red onion

• Rind of 1 lemon

• 1/3 cup distilled white vinegar or vinegar of your choice

 

 

STEP 1

 

STEP 4

For this salad, we used fresh herbs, almonds, cheese, and a pinch of urfa pepper. Cheese may be omitted to make the salad vegan. 

 

 

STEP 5

Add edible flowers (we used violas), salt, more urfa pepper, and lemon to taste.

 

    

 

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