Spring Spoon Salad
This salad is highly customizable. We usually sub tomatoes and peppers in summer and radicchio in fall and winter. Diced salami or boiled egg would also make a nice addition. It’s a great canvas for using up leftovers. It's pretty sturdy and keeps well in the fridge for a few days even once dressed - making it great for gifting to friends, picnics, or meal prepping for work lunches.
Serves 6
INGREDIENTS
For the salad
2 (14-ounce) cans butter beans, drained and rinsed
4 celery stalks, diced
1 fennel bulb, diced
1 pound snap peas, top removed, and sliced
1 bunch scallions, thinly sliced
½ bunch parsley, roughly chopped
1 cup green olives, roughly chopped
¾ cup pickled banana peppers, roughly chopped
½ pound provolone, diced
For the vinaigrette
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dried oregano
¼ teaspoon chili flake
¼ teaspoon salt
METHOD
Make the dressing. Whisk together all the dressing ingredients in a bowl (or shake them in a mason jar). Season to taste with salt and pepper. This is likely a bit more dressing than you need for the salad, but it’ll keep in the fridge for several weeks.
Dress the salad. Combine all the salad ingredients in a large bowl. Dress with the vinaigrette to your taste. Season with salt, pepper, or extra red wine vinegar as needed. Serve in large bowls.
FURTHER READING
