Liturgical Year : Recipes : St. Fiacre Salad

Catholic Recipe: St. Fiacre Salad

INGREDIENTS

Salad:

1 1/2 cups string beans, ends trimmed off, cooked in boiling water until crisp-tender, and drained
2 fennel bulbs, stalks discarded and bulbs thinly sliced lengthwise
4 medium-size ripe tomatoes, sliced
2 ripe but firm avocados, peeled, pitted, and cubed
1 medium-size red onion, thinly sliced
2 green bell peppers, seeded and sliced into long, thin strips
2 Tablespoons fresh lemon juice
Leaves from 1 bunch fresh cilantro, finely chopped, for garnish
Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper to taste

Details

Serves: 6

Yield: 6 servings

Prep Time: N/A

Difficulty: N/A

Cost: ★★☆☆

For Ages: All

Origin:

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Food Categories (1)

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Feasts (1)

St. Fiacre is the patron saint of gardeners. He was an Irish monk who emigrated to France, where he became famous for his gardens. His feast day is kept on August 30.

DIRECTIONS

To assemble the salad, combine the string beans, fennel, tomatoes, avocados, onion, and peppers in a large salad bowl. Sprinkle with the lemon juice and toss lightly.

Whisk the vinaigrette ingredients together in a measuring cup or small bowl until thickened. Add more oil or vinegar if needed. Pour over the salad and toss to coat evenly. Sprinkle with the cilantro and serve immediately.

Recipe Source: Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons by Victor Antoine d'Avila-Latourrette , Harvard Common Press, 2006