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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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What a fantastic barbecue side: It's juicy, crunchy, and bright enough to provide delicious relief even from your richest dishes, and substantial enough to stand in for starchy sides like potatoes. I add a ton of marjoram and dill, but chives and basil taste amazing, too. Ingredients:
1/2 cup finely chopped red onions |
1/4 cup water |
1/2 cup red wine vinegar |
2 teaspoons kosher salt, plus additional as needed |
2 teaspoons coarsely ground fresh black pepper, plus additional as needed |
1/2 to 1 cup extra virgin olive oil |
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups |
1/2 cup pitted green olives, such as cerignola, halved |
1/2 cup pitted black olives, such as cerignola, halved |
1 cup haricots verts, cut into 1-inch pieces |
1 cup english cucumber, peeled and cut into 1/2-inch pieces |
2 tablespoons fresh marjoram leaves |
1/4 cup flat-leaf parsley leaves |
1/4 cup coarsely chopped dill, large stems removed |
Directions:
1. 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
2. Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
3. 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.
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