1/4 cup red wine vinegar
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 small garlic clove, minced
1 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper, divided
1/2 cup extra-virgin olive oil
1/2 cup chopped green beans
2/3 cup diced carrot
1/2 cup fresh corn kernels
2/3 cup diced red bell pepper
2/3 cup seeded and diced tomato
1/2 cup diced celery
1/4 cup diced red onion
2 cups chopped romaine or baby gem lettuce
1 avocado, peeled and diced
2 tbsp. thinly sliced fresh chives
4 tsp. grated Parmesan cheese
"Blanching the harder vegetables until they're just al dente makes them texturally consistent with all the other vegetables in the dish," Winfrey says.
1. Whisk together vinegar, lemon juice, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Slowly whisk in oil until combined; set aside.
2. Fill a large bowl with water and ice to make an ice bath. Bring a medium saucepan of water to a boil, and add 1/4 teaspoon salt. Add green beans, and cook, until starting to soften, about 2 minutes. Add carrot and corn, and cook until all vegetables are tender, 1 to 2 minutes. Drain, and immediately transfer pan to ice bath. Let stand in ice bath until chilled, about 15 minutes. Pat vegetables dry with paper towels.
3. Transfer to a salad bowl. Add bell pepper, tomato, celery and onion; toss with 1/4 cup of the vinaigrette, and set aside to marinate, about 10 minutes. Add lettuce, avocado, chives, Parmesan, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Serve in bowls with extra vinaigrette on the side.
P.S. Franne's allergic to garlic so we made one portion without it, and it was still delicious!
Active time: 30 minutes
Total time: 30 minutes