Summer salad board

By IRENE MATYS
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

For Board

  • 1 head of crispy lettuce, magenta, romaine or leaf lettuce, separated and cut into strips
  • 1 bunch arugula, stems trimmed
  • 1 English cucumber, thinly sliced in rounds
  • 1 bunch radishes, greens removed and cut in half
  • 1 pint heirloom cherry tomatoes
  • 1 bunch spring onions, thinly sliced
  • 1 cup cherry size pickled beets
  • 6 large eggs, hard boiled and cut in half
  • 1 1/2 cup canned butter beans (lima beans) drained and rinse
  • 1/2 cup mixed olives
  • 1 cup crumbled blue, feta or goat cheese
  • 1 cup pecans
  • 1 cup pumpkin seeds
  • Pickled Peperoncini peppers

For Irene’s Two-Mustard Vinaigrette

  • 1 tablespoon dijon mustard
  • 2 teaspoons yellow mustard
  • 2 tablespoons shallots, finely chopped
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 3 tablespoons apple cider vinegar
  • 1/2 cup extra-virgin olive oil

For Irene’s Italian Vinaigrette

  • 1/2 cup sweet onion, finely diced
  • 1 garlic clove, minced
  • 2 teaspoon fresh thyme leaves
  • 1 tsp fresh rosemary, finely chopped
  • 2 tsp fresh oregano, finely chopped
  • 1 firm Roma tomato, seeds removed and finely diced
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Directions

Pasta Board Assembly
  1. Arrange all salad ingredients around a round wood board such as the lettuce, arugula, cucumber, radishes, onions, cherry tomatoes, pepperoncini peppers and eggs.
  2. Place beans, olives, cheese, beets, nuts and seeds in small mason jars or pretty bowls around the board and in between the ingredients. Place the vinaigrettes in separate mason jars or bowls in the centre of the board. Add pretty serving spoons and forks all around for guests to serve themselves.
Instructions For Irene’s Two-Mustard Vinaigrette
  1. In a bowl, mix together mustards, shallots, parsley and season with salt and pepper.
  2. Add vinegar and gradually whisk in oil until the vinaigrette is smooth and uniformed.
Instructions For Irene’s Italian Vinaigrette
  1. In a bowl, mix onions, garlic, herbs and tomatoes.
  2. Add vinegar and slowly whisk in oil. Season with salt and pepper.

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