Catholic Recipe: St. Fiacre Salad
INGREDIENTS
- 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
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper to taste
Details
Serves: 6
Vinaigrette:
Yield: 6 servings
Prep Time: N/A
Difficulty: N/A
Cost: ★★☆☆
For Ages: All
Origin:
show
Food Categories (1)
show
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
