While out enjoying the weather today, a true representation of the summer season as it winds down, I knew today’s salad needed to be simple and cooling. With temperatures in the upper 20s Celsius (near 80F), a salad that closer represented a simple crudité platter was in order. Plus, I was doing a more elaborate brunch just for fun with homemade biscuits and hollandaise (recipes and blog to come later this week).
I knew that I wanted to use some of that amazing garlic-infused oil that I made yesterday while making confit garlic (recipe here). The complimentary flavour to the garlic today was blanched celery leaves because their deep savoury nature balanced out the sweet, mild heat of the garlic oil. I also had some yellow beans that were getting close to the end of their days, so I knew they’d be on the list too. Oftentimes, the best, simplest salads are from cleaning out the fridge! Along with some carrots, the salad was set!
Carrot Yellow Bean Salad with Garlic Celery Dressing
For the Steamed Carrots and Yellow Beans:
4 medium carrots, peeled and cut into 1cm (1/2″) x 6cm (2-1/2″) sticks
18-20 yellow beans, tips and tails removed
In a steamer over a pot of boiling water, add the carrot sticks and yellow beans. Cover the steamer pot and steam for 8-10 minutes. Remove from the steamer and plunge into an ice bath to cool completely.
For the Garlic Celery Dressing:
2 Tbsp celery leaves (or fresh lovage), blanched in the boiling water after steaming the vegetables above, then chilled in the ice bath with the vegetables.
1 Tbsp rice vinegar
2 Tbsp garlic oil
1/2 tsp salt
1/4 tsp black pepper
In a food processor, add the blanched and cooled celery leaves, rice vinegar, garlic oil, salt and pepper. Purée until smooth. The dressing may taste a little over the top on its own, but it needs an extra punch of flavour to it to add more to the relatively mildly flavoured beans and carrots.
For the salad:
Reserved Steamed Carrots and Yellow Beans
Reserved Garlic Celery Dressing
Divide the Steamed Carrots and Yellow Beans over two plates. Drizzle both liberally with the Garlic Celery Dressing. Serve immediately. Serves 2.