posted by SandyOH 08-28-102 8:27 AM
Emily Bell's Forklift Salad
08/20/02 || The Oregonian
Makes 8 servings
2 cups peeled, seeded and diced cucumbers (2 medium cucumbers)
2 cups seeded and diced plum tomatoes (4 to 5 large plum tomatoes)
1 (15 1/2-ounce) can garbanzo beans, drained, rinsed, patted dry and coarsely chopped
2 cups seeded and chopped red bell peppers (about 2 medium peppers)
1 cup coarsely chopped celery
1/2 cup chopped red onion
3 tablespoons plus 1 teaspoon white wine vinegar
2 generous teaspoons minced garlic
1 teaspoon coarse-grain Dijon mustard
1/4 cup olive oil
1 1/2 teaspoons kosher salt, plus more if needed
1 teaspoon freshly ground black pepper, plus more if needed
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf (Italian) parsley
In an attractive, non-reactive serving bowl, place cucumbers, tomatoes, garbanzo beans, red peppers, celery and red onion.
In another bowl, whisk together vinegar, garlic, mustard, olive oil, salt and pepper. Pour over vegetables and toss well. Let rest 45 minutes or up to 2 hours at room temperature.
At serving time, sprinkle vegetables with mint, basil and parsley and mix well. Taste and season with more salt and pepper if needed. Serve salad with slotted spoon.