The end of the summer holidays is fast approaching and there’s already a hint of autumnal chill in the air in the mornings. There’s no doubt that sentence will now trigger an Indian summer (we can but hope).
The upcoming and much anticipated ceremonial passing of children back to teachers has kicked me into making the most of the last of the summer produce. Knowing that it will soon fizzle out we will long for kates delicious homegrown tomatoes, runner beans and courgettes in the depths of February.
To make sure I used my most recent haul of seasonal veggies in the fridge, I created this delicious side dish which I thought I’d share. The key here is the salad dressing. Make a big jar of it each time and it will just about go with anything!
This smoked heritage carrot and green bean salad is a delicious and vibrant dish that’s perfect for a light lunch. As you need to get the barbecue going you could add some grilled meat or fish of your preference for this dish to go alongside!
Smoked Heritage Carrot and Green Bean Salad with Parsley and Caper Dressing (serves 4)
Ingredients
For the Salad:
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6-8 Heritage carrots, peeled, trimmed, and cut in half lengthways
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500g Kate’s Organic Green Beans, trimmed
For the Dressing:
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5 tbsp good quality olive oil
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2 tbsp capers
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Small bunch of flat-leaf parsley, finely chopped
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2 tbsp red wine vinegar
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2 tsp Dijon mustard
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1 tsp honey
Instructions
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Smoke the Carrots:
Start by lighting the barbecue. Then blanch the carrots in boiling water for 4-5 minutes so that they are still firm and have a bite to them. If you have a big green egg add some wood chips to get some smoke going and cook over coals until lightly charred on either side. Set aside to cool. -
Blanch the Green Beans:
While the carrots are smoking, bring a pot of salted water to a boil. Blanch the green beans for 3-4 minutes until they are bright green and tender but still crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process and keep their vibrant colour. Drain and set aside. -
Make the Parsley and Caper Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey until emulsified. Stir in the capers and chopped parsley. Season with salt and pepper to taste. -
Assemble the Salad:
Place the smoked carrots and green beans on a service plate. Drizzle the parsley and caper dressing over the top and gently toss to coat the vegetables evenly in the dressing.
Serve the salad at room temperature, garnished with a few extra parsley leaves and capers if desired. Enjoy!