Warm Salad from Peter Berley’s Vegetarian Cookbook, FRESH FOOD FAST!
Fresh Food Fast is a collection of mouthwatering seasonal vegetarian menus that can be created in under an hour, from James Beard and IACP award–winning chef Peter Berley, a culinary instructor, family man, and chef with a passion for delicious meals that use seasonal produce and are easy to prepare.
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WARM GREEN BEANS AND NEW POTATOES WITH SLICED EGGS AND GRILLED ONIONS
The dressing for this warm salad is made with caramelized onions, which gives it a unique sweet and tangy flavor.
YIELD: 4 SERVINGS
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1 large red onion, peeled and cut into 1/2-inch crescents from root to stem
3 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Coarse sea salt or kosher salt and freshly milled black pepper
2 pounds small new potatoes, sliced 1/2-inch thick
4 large eggs
1 pound green beans, trimmed
Lemon wedges for serving
1. Warm a large, heavy skillet over medium heat for 3 minutes. Add the onion and cook, stirring occasionally, until deeply browned on all sides, about 8 to 10 minutes.
2. In a large salad bowl, whisk together the vinegar, mustard, and thyme. Whisk in the oil and season with salt and pepper. Add the cooked onions and toss to coat them with the vinaigrette.
3. In a stockpot fitted with a steamer insert, bring 1 inch of water to a boil. Add the potato slices and steam, covered, until tender, about 15 minutes. Transfer the potatoes to the bowl with the onions and toss gently to coat.
4. In a large saucepan, bring 3 quarts of water to a boil. Add the eggs, reduce the heat, and simmer for 10 minutes. Use a slotted spoon to transfer the cooked eggs to a bowl of cold water.
5. Add 1 tablespoon of salt to the water in the saucepan and return to a boil. Add the green beans and blanch until crisp-tender, about 2 to 3 minutes. Drain the beans, toss them with the onions and potatoes, and season with salt and pepper.
6. Peel and slice the cooled eggs and arrange them on top of the salad. Serve with lemon wedges on the side.
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Peter Berley is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive workshops on modern food craft and wood-fired bread baking and cooking. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at The Institute of Culinary Education and Natural Gourmet Institute. Berley has contributed to Edible Brooklyn, Food & Wine, Bon Appétit, Every Day with Rachael Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His groundbreaking first book, The Modern Vegetarian Kitchen, received both the James Beard and IACP Awards. He lives with his family in South Jamesport on the North Fork of Long Island, New York.
If you enjoyed this recipe, try out others by purchasing Fresh Food Fast, now in paperback. To learn more about Peter, check out his website, like him on Facebook, or follow him on Twitter @PeterBerley!
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