Cornucopia Salad

  • 1 cup sliced baby seedless cucumber
  • 1/2 cup cut (1-inch pieces) green beans
  • 14 grape tomatoes
  • 8 baby carrots, thinly sliced
  • 1/4 medium zucchini, quartered lengthwise and thinly sliced
  • 4 medium shiitake mushrooms, stemmed and thinly sliced
  • 1 tablespoon minced sweet onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh tarragon
  • 2 tablespoon Peppered Vinegar (recipe follows)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Rye Croutons (recipe follows)
  • Peppered Vinegar (recipe follows)

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 beg and shake to blend all the ingredients. Refrigerate for at least two hours to allow the flavors to blend. Serve topped with the Rye Croutons and Peppered Vinegar

Makes 3 to 4 servings

Rye Croutons

  • 2 cups (1-inch cubes) artisanal rye bread
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preheat over to 400 degrees. Combine the bread cubes, oil, oregano, salt, and pepper in a sealable plastic bag. Seal and shake to completely coat the bread. Spread in a single layer on a cookie sheet and bake for 5 to 6 minutes, until golden brown, turning once during the baking. Let the croutons cool to room temperature. Store in an airtight container for up to 5 days.

Makes 2 cups

Peppered Vinegar

  • 1 cup cider vinegar
  • 1 tablespoon crushed red pepper
  • 1 jalapeno pepper, stem and seeds removed

Combine the vinegar, crushed red pepper, and jalapeno in a jar. Cover tightly and shake to blend. Refrigerate for at least one week before using.


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