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.
Serves 4
For the dressing:
For the pickled red onions:
STEP 1
Prep the Pickled Onions
Slice the red onions and add vinegar, salt, and lemon rind to a glass jar. Toss, cover, and let sit for 30 minutes. Unused pickled onions can be stored in a covered container for up to 2 weeks in the fridge.
STEP 2
Make the Dressing
Combine oil, lemon juice, and salt in a mixing bowl and whisk until emulsified. You will know the dressing is ready once the liquid becomes thick, creamy, and semi-solid.
STEP 3
Toss the Salad
Add fennel, cucumber, celery, and wax beans to a large bowl. Adjust the ratio of each ingredient to your preference.
STEP 4
Add the Toppings
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
Garnish and Enjoy
Add edible flowers (we used violas), salt, more urfa pepper, and lemon to taste.
