Summer Vegetable Salad with Truffle Fromage Blanc & Preserved Lemon Vinaigrette
Great for Salad, Vegetarian
Recommended Wine Pairing
I would recommend pairing this delicious Summer Vegetable Salad with the 2023 Priest Ranch Block 71 Sauvignon Blanc.
Ingredients
For the Truffle Fromage Blanc:
12 oz Fromage Blanc
2 oz Truffle Honey
Kosher Salt and Fresh Ground Black Pepper to taste
For the Preserved Lemon Vinaigrette:
6 oz Preserved Lemons, Quartered, De-seeded
1.5 oz Honey
3 fl. Oz Champagne Vinegar
1 clove Peeled Garlic
12 fl. Oz Grapeseed Oil
.5 oz Mixed Herbs, Chopped (Parsley, Dill, Chives)
Kosher Salt and Fresh Ground Black Pepper to taste
For the Marinated Summer Beans:
1 oz Shallots, Peeled, Thinly Sliced
1 sprig Fresh Thyme
2 Lemons, Zested and Juiced
4 fl. Oz Good Quality Extra Virgin Olive Oil
8 fl. Oz Grapeseed Oil
1 Tbsp Kosher Salt
1 tsp Ground Black Pepper
1 lb Summer Beans, Cut in Bite Sized Pieces
For the Salad:
12 oz Mixed Lettuces
8 oz Summer Squash, Grilled or Roasted, Cut in Bite Sized Pieces
8 oz Marinated Beans (Above), Drained of Marinade
2 oz Fresh Radishes, Shaved Thin
4 oz Fresh Fennel, Shaved Thin
6 oz Preserved Lemon Vinaigrette (Above)
Truffle Fromage Blanc (Above)
Kosher Salt and Fresh Ground Black Pepper to taste
Directions
For the Truffle Fromage Blanc:
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium-high until fully incorporated and the cheese becomes creamy, 1-2 minutes. Store covered, refrigerated, until ready to use
*Make ahead: Fromage Blanc will keep in the refrigerator up to 5 days, covered tightly.
For the Preserved Lemon Vinaigrette:
Combine lemons, honey, vinegar, and garlic in the blender and blend on high until very smooth. Slowly stream in the grapeseed oil until fully incorporated. Transfer to a mixing bowl and stir in herbs. Season to taste with salt and pepper and store covered, refrigerated, until ready to use.
*Make ahead: Dressing will keep in the refrigerator up to 2 weeks. Store tightly covered, and give a quick shake or stir before using.
For the Marinated Summer Beans:
Combine all ingredients except beans in a medium pot and set over medium-low heat. When oil begins to bubble, remove from heat and allow to cool slightly, about 5 minutes. Pour marinade over beans and allow to marinate in the refrigerator, covered, at least overnight.
*Make Ahead: Marinated beans need to sit for at least 8 hours before using, and will last up to 10 days in the refrigerator.
For the Salad:
In a large mixing bowl, combine all ingredients except Truffle Fromage Blanc. Mix thoroughly and season to taste with salt and pepper. Set aside. Distribute Truffle Fromage Blanc among four serving plates or salad bowls, spreading across the bottom to create a base. Distribute salad equally among the four serving dishes and serve immediately.
