A Recently Assembled Salad

Here's a salad we concocted on a recent muggy evening at Cafe Drake HRV. Possible adaptations are infinite but this particular combination is the ultimate symphony of soaring and contrasting flavors and textures. 

Steam 1 small head of broccoli (broken into florets) with 2 large, sliced and peeled carrots. In the last three minutes of cooking add a cup of fresh or frozen green peas to the other veggies. Cook the veggies until just barely tender and remove to a large bowl.

Once the veggie shave cooled a bit, add to them 1/2 cup sliced chives, a large handful of chopped parsley, a smaller handful of chopped mint and around 3-4 T. olive oil. Season with salt and black pepper and just a quick squeeze of lemon juice. Add 3-4 oz. of fresh mozzarella, torn into small pieces, and toss one final time.

Serve chilled or at room temperature, atop salad greens or not. With bread or not. As a main dish or a side.


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