This truly is a farmer’s market feast. You can use any kind of vegetables that look beautiful at the Saturday-morning market, whatever arrives in your CSA box or what’s ripe and ready in your own garden. The freeform nature of this salad extends to the pasta. It calls for lasagna noodles broken into imperfect pieces for a perfectly gorgeous result.
- Yield: 4 Servings
- Preparation Time: 25 Minutes
- Cooking Time: 20 Minutes
- 6 cloves garlic
- ¼ cup olive oil
- 2 tablespoons chopped shallot (1 medium)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons finely shredded lemon peel
- ¼ cup lemon juice
- 2 tablespoons agave syrup or honey
- 8 ounces lasagna noodles, broken into 3-inch pieces
- 3 cups assorted fresh vegetables, such as carrots, wax or green beans, pattypan squash, and/or sugar snap pea pods, cut into bite-size pieces
- 2 cups baby kale, arugula, or spinach
- 1 cup grape or cherry tomatoes, halved
- 6 ounces hard salami, cut into thin slices and halved
- ½ cup fresh basil leaves, slivered
- For dressing, on a work surface lightly smash garlic cloves; remove and discard skins. In a small saucepan combine the garlic, olive oil, shallot, salt, and pepper. Cook over medium-low heat about 15 minutes or until garlic and shallot are very tender and caramelized. Let cool. Scrape garlic mixture into a blender. Add lemon peel, lemon juice, and agave syrup. Cover and blend until almost smooth. Set dressing aside.
- In a large pot cook lasagna noodles in boiling salted water according to package directions, adding the 3 cups garden vegetables for the last 5 to 7 minutes. Drain; rinse with cold water. Drain again. Lightly pat noodle mixture with paper towels to remove excess moisture.
- In a large bowl combine the noodle mixture, baby kale, tomatoes, salami, and basil. Lightly toss to mix. Pour dressing over salad; toss to coat. Cover and chill for 1 hour before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.