A Fresh Idea for Summer Salads

I love to troll back issues of Bon Appetit for great ideas. This one is modified from the June issue of 1991 and is a great alternative to tossed salads. I hope your family loves it as much as mine!

GREEN VEGETABLE SALAD WITH ORANGE-HAZELNUT DRESSING

4 Servings

SALAD:

1/2 lb. green beans, cut into 1-inch-long pieces

1/2 lb. broccoli florets

1/2 lb Asparagus, trimmed, cut into 1-inch-long pieces

DRESSING:

3 Tbsp. plus 1 tsp. good quality olive oil

2 Tbsp. plus 1 tsp. red wine vinegar

2 Tbsp. plus 1 tsp. fresh orange juice

1 tsp. grated orange rind

1/4 tsp. salt

3 Tbsp. hazelnuts, toasted and finely chopped

FOR SALAD: Bring large pot of salted water to boil. Add green beans and cook until tender-crisp, about 4 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Bring water back to a boil and add broccoli and asparagus and cook until tender-crisp, about 3 minutes. Drain well and add to the bowl of ice water to cool.

Drain and dry cooled vegetables, toss gently with dressing and serve immediately. Note: vegetables may be prepared one day ahead and stored in refrigerator; toss gently with dressing when ready to serve.

FOR DRESSING: Whisk first 5 ingredients in small bowl. Mix in hazelnuts.