Sicilian Chunk Vegetable Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
1/4 to 1/3 pound fresh green beans, trimmed |
4 ribs celery, chopped |
1/2 european or english seedless cucumber, diced |
2 vine ripe tomatoes, seeded and chopped |
1/2 medium red onion, chopped |
8 hot peppers, small cherry peppers or peperoncini peppers |
1 small jar, 6 to 8 ounces, marinated mushrooms, drained |
1 tin flat anchovies, drained and chopped |
12 large green olives, pitted and coarsely chopped |
1 1/2 tablespoons red wine vinegar, eyeball it |
1/4 cup extra-virgin olive oil, eyeball it |
salt and coarse black pepper |
Directions:
1. Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
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