Sauteed Ellery's Vegetables Salad
Garlic Oil ingredients:
- Regular good quality olive oil
- 2 tablespoons of garlic oil, as above
- A bunch of beets, trimmed of greens and tails, well scrubbed and cut into thin wedges. (if you leave the skins on they do not bleed as much color, and you have a nice contrast with the yellow and greens of the squash and the beans.)
- A generous handful of cherry tomatoes, halved.
- A pinch of oregano
- A couple of grinds of pepper
- 1 teaspoon of large grained sea salt
- A couple of cups of mixed green, yellow and purple snap beans, cleaned, tops cut off, and cut into 1 1/2 inch pieces.
- A few splashes of marsala wine
- A few small summer squashes and zucchini, cleaned and cut into bite size pieces.
- 1 or 2 red or green scallions cleaned and cut up to 3/4 inch pieces
- Olive oil and lemon juice dressing
- 1/2 cup of olive oil
- 5 cloves of garlic
- 1 tablespoon of sea salt
These seasonings are also delicious with strong tasting greens, like beet greens, kale or collards, as well as with broccoli. (Garlic oil, cherry tomatoes, oregano, salt. pepper, marsala wine.)
- To make the garlic oil: Blend the 1/2 cup of olive oil with the 5 cloves of garlic and 1 tablespoon of sea salt until smooth. (Put this in a jar in the fridge and use for garlic bread, in soup, in stir-fries, in mashed potatoes, or whatever.) For the veg salad you need a couple of tablespoons of this garlic oil.
- The idea is to have all the vegetables, except the beets, stop cooking when they are still a little crunchy. The beets take the longest so they go in the pan first, Put regular olive oil to coat the pan first, the garlic oil may stick and burn if you are not careful. It is good to stir a lot so the garlic oil, spices and wine coat the vegs, not the pan. You probably want to add the vegetables in the order given above, depending how tough or tender they are, and how fresh. Time things so you allow about a minute or so of cooking after you add the marsala, to cook off the alcohol.
- When the vegs are just about to be cooked but still crunchy, take the pan off the heat and let them cool. When it is cool, put it in a serving bowl, add the olive oil and lemon dressing, and put it in the fridge. This is great to make early in the AM on a hot day.
--recipe from Julia (a customer)