Rethinking Salad

May 9, 2010

I love salad but hate that most have to be eaten immediately to avoid sogginess. This salad is a perfect make-ahead dish because the vegetables stand up to the dressing. If you plan to make ahead and want the romaine strips to be extra crispy, add them just before eating.

Lemony Zucchini, Chickpea and Lima Bean Salad

You will need:
1/2 cup fresh or frozen lima beans, blanched*
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into slices
1/2 small red onion, halved and thinley sliced
2-3 romaine leaves cut into thin strips
1 ounce Parmesan cheese, broken into small chunks
1 tablespoon chopped basil
4 1/2 teaspoons fresh lemon juice
3 tablespoons good extra-virgin olive oil
1/8 teaspoon red pepper flakes
3/4 teaspoon kosher salt
pepper to taste

Combine lima beans* chickpeas, zucchini, onion, romaine, Parmesan and chopped basil.
Add lemon juice, oil, red pepper flakes, salt and pepper.
Toss to combine.

* Morgan- to blanch, drop the frozen lima beans in boiling water and drain. Soak in ice water immediately.

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