Here's one more salad, just before the summer turns to fall (the farmer I buy produce from just sent an email saying that last weeks cherry tomatoes were the last of the season, boo hoo):
Colorful Summer Salad Recipe
Ingredients:
fresh green beans
cherry tomatoes
arame seaweed
roasted hazelnuts
cooked haricot beans
chopped parsely
a few small radishes, sliced paper thin with a mandoline
ume plum vinegar
dressing: juice and rind of 1 lemon, olive oil, apple juice concentrate, 1 pinch sea salt
Soak the arame in water for 10 minutes. Drain.
Blanch the radishes in boiling water for a few seconds. Drain and pour a few drops ume plum vinegar to keep the color.
Top and tail the green beans. Boil for just 3 minutes. Drain and pour cold water over them to stop cooking. Drain again.
Chop the cherry tomatoes in half and sprinkle some drops of ume plum vinegar on them.
Mix together all of the ingredients in a bowl.
Prepare the dressing by mixing all of the ingredients, to taste, in a separate small bowl. Serve on the side.
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