You don’t need fancy schmancy exotic vegetables or spices to make amazing food. You just need to use what you have in the best way possible. This salad is a good example of that. Fresh seasonal veggies and a simple vinaigrette aren’t anything out of the ordinary and you probably have most of the ingredients in your house right now. But when you blanch the veggies it makes them even more crisp and flavorful. And then tossing them in a brown butter vinaigrette, that’s some good stuff folks! Simple and fresh ingredients, prepared the right way, lead to wonderful results.
If you’ve never made brown butter, you should, it’s pretty amazing. It starts as just regular old butter, nothin’ crazy. But when you heat it in a pan, swirl it around a bit, and let it start to darken, oh wow. That boring old stick of butter turns into a flavor explosion. Besides the color darkening, you know the butter it reaching the point of perfection when a nutty aroma starts to fill the air. If you can’t smell that, you haven’t browned it enough. But be careful, it goes form perfect to burnt pretty fast. Next time you make banana bread, brown the butter instead of using a stick at room temperature. Toss plain pasta noodles some brown butter and top it with fresh grated parmesan cheese. Holy smokes, you’ll die. It’s incredibly simple and divine.
Another thing I love about this salad is it can be made in advance and sit at room temperature. Which makes it perfect for summer parties and BBQ’s.
The dressing may solidify a little when you toss it with the blanched veggies. I just warmed it up for a few seconds in the microwave to turn the butter back into liquid. It didn’t really warm the veggies, just liquified the butter again.
Use the leftover dressing on any other salad, it’s just too good to waste.
Try this salad with any veggies that are in season. The first ones that come to mind are green beans, those would be excellent in here too!
Brown Butter Vinaigrette adapted from Smith Bites