Cornucopia Salad
*This can be prepped ahead of time, as the salad needs to marinate at least 2 hours*
All vegetables chopped into half inch-1 in. pieces (or 1 to 1.5 cm)
(As I try to type this Zok is reinforcing the fact that especially with this type of recipe, one would just add in more of what they like and less of what they don't - "It's a salad.")
1 cup sliced cucumber (the original recipe calls for "baby seedless cucumber", Zok used a peeler and quartered the cucumber, then scraped the seeds out.
1/2 cup fresh green beans
14 grape tomatoes
8 baby carrots (of course you can use regular carrots, the baby ones tend to be sweeter)
1/2 medium zucchini, quartered lengthwise and thinly sliced (Zok chopped his)
4 medium shiitake mushrooms, stemmed and thinly sliced
1 tablespoon minced sweet onion (our only option has been white)
1 teaspoon minced garlic
1 teaspoon fresh tarragon
2 tablespoons extra-virgin olive oil
2 tablespoons peppered vinegar (recipe on blog)
1/4 teaspoon salt
1/4 teaspoon ground pepper
The recipe also calls for fresh rye croutons, which I think go really well with this, but the salad is as good without, we keep them to the side as we have many friends not eating gluten.
The trick in making all these good raw vegetables so delightful, is making sure you refrigerate-marinate them for at least two hours.
Combine the cucumber, green beans, tomatoes, carrots, zucchini, mushrooms, onion, garlic, and tarragon in a large sealable plastic bag. Add the oil, vinegar, salt and pepper to the vegetables. Seal the bag and shake to blend all of the ingredients. Refrigerate for at least 2 hours to allow the flavors to blend. Serve topped iwth Rye Croutons and add extra Peppered Vinegar to taste (Zok thinks both the croutons and extra vinegar are unnecessary)
Here is what Zok actually used, except he used half the zucchini and only the 1 cup of string beans
Here the vegetables are after the 2 hours
Here are the vegetables as they looked going into the refrigerator
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