Blanched Vegetable Medley Salad Recipe

Broccoli: Fresh broccoli florets provide a crunchy texture and are rich in vitamins K and C.

Carrots: Sliced carrots add a sweet flavor and vibrant color, along with beta-carotene.

Green beans: Trimmed green beans offer a crisp bite and are a good source of fiber and vitamins.

Cherry tomatoes: Halved cherry tomatoes bring a juicy sweetness and are high in antioxidants.

Olive oil: Extra virgin olive oil is used for the dressing, adding a rich, fruity flavor.

Lemon juice: Freshly squeezed lemon juice provides a tangy brightness to the salad.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground black pepper adds a subtle heat and depth of flavor.

To ensure your blanched vegetables retain their vibrant color and crisp texture, make sure to transfer them immediately from the boiling water to a bowl of ice water. This process, known as shocking, halts the cooking process and helps maintain the vegetables' bright appearance and crunch. Additionally, when seasoning your vegetable medley, taste as you go to achieve the perfect balance of salt and black pepper.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be blanched in the same way, providing a comparable crunch and nutritional profile.

• carrot slices - Substitute with zucchini slices: Zucchini offers a similar texture and can be blanched to maintain a slight crunch, while adding a different but complementary flavor.

• trimmed green beans - Substitute with asparagus tips: Asparagus tips have a similar texture and can be blanched to retain their crispness, adding a slightly different but pleasant taste.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute in salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, adding a slightly different but still bright flavor.

• salt - Substitute with sea salt: Sea salt offers a similar salty flavor but with a slightly different mineral content, which can enhance the overall taste.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile, which can add a unique twist to the salad.

• To keep your blanched vegetable medley salad fresh, store it in an airtight container. This helps maintain the crispness of the broccoli, carrots, and green beans.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The cherry tomatoes might soften slightly, but the overall texture will remain delightful.
• If you want to prepare the salad in advance, you can blanch the vegetables and store them separately from the dressing. Combine them just before serving to ensure maximum freshness.
• For longer storage, consider freezing the blanched vegetables. Spread them out on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the vegetables in the refrigerator overnight. Drain any excess water before combining with olive oil, lemon juice, salt, and black pepper.
• Note that freezing may slightly alter the texture of the vegetables, making them softer. However, they will still be delicious and nutritious.
• Avoid freezing the cherry tomatoes as they do not freeze well and can become mushy upon thawing. Add them fresh when serving the salad.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil to the pan. Once the oil is hot, add the leftover blanched vegetables and cherry tomatoes. Stir occasionally for about 3-5 minutes until heated through. This method helps retain the crispness of the vegetables.

• Microwave Method: Place the blanched vegetable medley in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1-2 minutes, stirring halfway through. Be cautious not to overheat, as this can make the vegetables mushy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the blanched vegetables and cherry tomatoes evenly on a baking sheet. Drizzle with a bit more olive oil if desired. Bake for about 10 minutes, or until heated through. This method can enhance the flavors and add a slight roast to the vegetables.

• Steaming Method: Place the blanched vegetables in a steamer basket over a pot of boiling water. Cover and steam for about 2-3 minutes until heated through. This method helps maintain the original texture and flavor of the vegetables.

• Sous Vide Method: If you have a sous vide machine, place the blanched vegetable medley in a vacuum-sealed bag. Set the sous vide machine to 140°F (60°C) and immerse the bag in the water bath for about 15-20 minutes. This gentle reheating method preserves the texture and flavor of the vegetables.

• Large pot: Used to bring water to a boil for blanching the vegetables.

• Slotted spoon: Handy for removing the blanched vegetables from the boiling water.

• Large bowl: Filled with ice water to stop the cooking process of the blanched vegetables.

• Colander: Used to drain the vegetables after blanching and after the ice water bath.

• Mixing bowl: For combining the blanched vegetables, cherry tomatoes, olive oil, lemon juice, salt, and pepper.

• Measuring cups: To measure out the broccoli florets, carrot slices, green beans, and cherry tomatoes.

• Measuring spoons: To measure the olive oil, lemon juice, salt, and black pepper.

• Tongs: Useful for tossing the salad ingredients together.

• Knife: For trimming the green beans and slicing the carrots.

• Cutting board: Provides a safe surface for cutting the vegetables.

• Serving bowl: To present the finished vegetable medley salad.

Pre-cut vegetables: Prepare broccoli florets, carrot slices, and green beans in advance to save time.

Use a large pot: Blanch all vegetables at once to streamline the process.

Ice water bath: Have the ice water ready before you start blanching to quickly stop the cooking process.

Pre-mix dressing: Combine olive oil, lemon juice, salt, and black pepper in a jar ahead of time for quick assembly.

Batch cooking: Blanch extra vegetables and store them in the fridge for future meals.