Letting Vegetables Speak for Themselves
The markets are bursting now with fresh produce: This lightly dressed salad allows its flavors to shine through.
*Though many of the market’s offerings are perfect for salad in their raw state, my goal was to make a simple cooked vegetable salad, seasoned with nothing more than salt, pepper and a drizzle of olive oil, to demonstrate that freshly picked vegetables need hardly any adornment, and to enjoy that fact.
I cooked fresh shelling beans and fat, flat Romano beans. I grilled some sliced eggplant. But the beautiful many-hued tomatoes I did not cook. Tossed together at the last minute and served at room temperature, this salad was, for me, just about perfect.
For those who would like a bit more aggressive seasoning, there’s the option of dressing the salad with oil and vinegar and garnishing with some meaty anchovy fillets, or of dressing the salad with a garlicky anchovy vinaigrette.
To make it more of a meal, you could spoon the salad over large spicy arugula leaves; halved nine-minute eggs would be another nice accompaniment. But for market-fresh — or garden fresh — vegetables like these, keep it simple and try them first with minimal seasoning.'
https://www.nytimes.com/2018/08/31/dining/summer-vegetable-salad.html?
Summer Vegetable Salad
https://cooking.nytimes.com/recipes/1019518-summer-vegetable-salad
