Summer Vegetable Salad

Name: Summer Vegetable Salad
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 3 cups fresh coco, cranberry beans or other fresh shelling beans, from about 2 pounds in the pod; Extra-virgin olive oil; Kosher salt and black pepper; 1 sprig thyme or rosemary, or 1 bay leaf; 1 pound Romano beans (sometimes called flat beans or runner beans), topped and tailed; 2 medium eggplants (about 1 pound), peeled, if desired; 1 1/2 pounds medium and cherry tomatoes, preferably of different colors, quartered, cut into wedges, or halved, as necessary; Anchovy fillets or anchovy vinaigrette, optional (see note); Basil leaves, for garnish

By David Tanis

Total Time: 1 hour
Rating: 4(201)
Notes: Read community notes

This simple salad is seasoned with nothing more than salt, pepper and a drizzle of olive oil. Made with fresh summer produce, it allows the vegetables’ flavor and sweetness to shine through, needing little adornment. But you can also dress the salad with oil and vinegar and garnish with some meaty anchovy fillets, or use an anchovy vinaigrette (see note); these are just as delicious spooned over large spicy arugula leaves. Halved nine-minute eggs would be another nice accompaniment.

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Ingredients

Yield:4 to 6 servings

3cups fresh coco, cranberry beans or other fresh shelling beans, from about 2 pounds in the pod
Extra-virgin olive oil
Kosher salt and black pepper
1sprig thyme or rosemary, or 1 bay leaf
1pound Romano beans (sometimes called flat beans or runner beans), topped and tailed
2medium eggplants (about 1 pound), peeled, if desired
1½pounds medium and cherry tomatoes, preferably of different colors, quartered, cut into wedges, or halved, as necessary
Anchovy fillets or anchovy vinaigrette, optional (see note)
Basil leaves, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Put the shelling beans in a pot with water just to cover. Add 1 tablespoon olive oil, a good pinch of salt and herb sprig. Bring to a boil, then reduce to a gentle simmer for about 30 minutes, until beans are tender. Remove from heat, but let beans remain in their broth to stay moist.
Step 2
Meanwhile, bring a pot of well-salted water to a boil. Add the Romano beans and cook for 2 to 3 minutes, leaving them slightly al dente. Drain and spread the beans out on a large plate to cool.
Step 3
Cut eggplant crosswise into ½-inch slices. Paint each slice lightly with olive oil on both sides, then season with salt and pepper on both sides.
Step 4
On a hot grill, under a hot broiler, or in a dry cast-iron skillet over medium-high heat, cook eggplant slices, in batches, for about 3 minutes per side until softened and lightly browned. With a spatula, transfer slices to a platter in one layer to cool.
Step 5
To assemble the salad, drain the shelling beans (save broth for another use), discarding herb sprig, and place in a wide, deep platter or salad bowl. Season lightly with salt and pepper and a tablespoon of olive oil.
Step 6
Season the Romano beans and tomatoes lightly with salt and pepper and a tablespoon of olive oil.
Step 7
Top shelling beans with Romano beans and tomatoes and toss briefly. Tuck grilled eggplant slices here and there. Garnish with basil leaves and anchovy fillets, if using. Drizzle with vinaigrette, if using. Serve at room temperature.

Tip

For an easy anchovy vinaigrette, whisk together 1 minced garlic clove, 1 teaspoon chopped anchovy fillets, 2 teaspoons Dijon mustard, 2 tablespoons lemon juice or red-wine vinegar and 3 tablespoons extra-virgin olive oil. Season with salt and pepper.

Ratings

4 out of 5

201 user ratings

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Cooking Notes

Fredericktibbetts@gmail.com5 years ago

The reserved cooking broth from the beans can be used as part of a vegetable stock for soup, as a liquid to thin a sauce, or simply to flavor the cooking water for pasta. In all three cases, it will add a fresh and subtle note. A very fun freebie, for no extra effort.

Marla5 years ago

Huge hit! Huge. Made the anchovy vinaigrette to go with, which I highly recommend. Couldn't find shelling beans in the pod (produce guy said they wouldn't have until Thanksgiving), so substituted 2 14 oz. cans of canellini beans, drained and rinsed. Other than that, followed the recipe exactly. So good.

Jutta4 years ago

This was very easy, very good. Fresh, healthy - perfect recipe. I didn't have shelling beans so I too used cannellini beans, thanks Marla. I dressed them with the S, P and EVOO and a touch of fresh rosemary and let sit while I continued. Also forgot to save my eggplant for this so grilled some zucchini - delicious. Will do both next time. Made the dressing, so good sopped up wth crusty bread. Don't skip the basil, sets off the other flavors beautifully. Will try eggs as this tasted Nicoise-like.

Eileen2 years ago

Fabulous! Brushed the eggplant and some red pepper with olive oil and roasted in the oven. Great idea to marinate white beans in olive oil, s/p, and rosemary and minced garlic for a few hours. All the layering of olive oil, s/p with different components makes it great. French white wine and sourdough rolls from the bakery.

Jutta4 years ago

Jennie4 years ago

Not sure I can comment because I riffed on this recipe. No shelling beans or romanos, so I did a cup and a half of fresh favas, a pint of pan-browned pattypan squash, and added leftover pea shoots. I had some Fresh Direct lemon vinaigrette left over, which I dressed it with--very delicious. We broke soft-boiled eggs over the top. It may bot be the recipe, but it was a beautiful vegetarian meal, my favorite way to eat. (Forewent the anchovies.)

Norah Robb4 years ago

What are 9 minute eggs? Bowling balls probably. Take large eggs out of fridge. Put in pan of salted water bring to boil. Switch off heat and leave covered for 5 minutes. Drain and rinse in cold running water. Peel and use as desired. Each to their own.

maeve4 years ago

Hard-boiled?

stephanie4 years ago

9 minute eggs are hard boiled eggs that still have a bit of "jamminess" to them. what you describe are soft boiled. either would be good, i'd think.

Denise5 years ago

My husband made this exactly as written, to pair with Roero Arneis (a white wine from Italy's Piedmont.) It was great! So many taste sensations: crunchy beans, soft charred eggplant from the grill, fresh sweet cherry tomatoes, all sitting on a bed of arugula, tossed in the lemon vinaigrette. Luckily we found the fresh shelling beans and runner beans at Russo's, our local produce market extraordinaire. We toasted a baugette and heaped it with the salad. Yum!

Alan C Brownmd5 years ago

Where can I get fresh shelling beans in the NY/Westchester area now?

Alan C Brownmd5 years ago

Where can I get any of these beans , fresh or dried??

Marla5 years ago

Fredericktibbetts@gmail.com5 years ago

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