Parboiled Salad Recipe
Variety of lettuce, torn into bite-size pieces.
Vegetables to chop for parboiling:
- String beans
- Yellow squash
- Corn (cut off cob)
- Red onions
- Cut various vegetables into pretty shapes (shredded,
matchsticks, half moons, diced, flowers, stars), using
vegetable cutters if you wish.
- Quickly parboil in rapidly boiling water. Make sure you
don’t overcook. They are best when taken out of the water
right after they have turned their brightest color (e.g.,
broccoli turns a beautiful bright green).
- Remove from heat and chill well.
- In a bowl, place lettuce and chilled vegetables.
- Toss with a salad dressing of your choice.
Fresh herbs are great, too (chop and add raw): parsley, dill,
mint, basil, watercress, arugula.
Ocean vegetables are wonderful: dulse, wakame, arame–
just soak till soft, drain, squeeze out extra liquid and chop.
(You don’t have to cook wakame or arame, but you can cook
them for 15 minutes if desired.)
Soaked and sprouted almonds and raw sunflower seeds add
a nice festive touch, but do not add if your salad has a starchy
vegetable like parboiled red potatoes.