| Level: | Easy |
| Total: | 13 min |
| Prep: | 10 min |
| Cook: | 3 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 to 1/3 pound fresh green beans, trimmed
- 4 ribs celery, chopped
- 1/2 European or English “seedless” cucumber, diced
- 2 vine ripe tomatoes, seeded and chopped
- 1/2 medium red onion, chopped
- 8 hot peppers, small cherry peppers or peperoncini peppers
- 1 small jar, 6 to 8 ounces, marinated mushrooms, drained
- 1 tin flat anchovies, drained and chopped
- 12 large green olives, pitted and coarsely chopped
- 1 1/2 tablespoons red wine vinegar, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt and coarse black pepper
Instructions
- Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 199 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 10 mg |
| Sodium | 634 mg |
Reviews
This was very good. I enjoyed it.
My husband and I were just so-so on this dish when I initially made it. The contrast of the marinated veggies (mushrooms, olives, hot cherry peppers) was too stark and distinct against the unseasoned fresh veggies. However, after it sat overnight and all the flavors mingled, it was much, much better.
this salad has been a hit,every time i make it. this salad holds up well,for several days
I made this to match the veal ragu from the same episode.
My parents LOVED it (any my dad is a huge critic!)..
I switched mild banana peppers for the hot peppers because none of us like heat, although I did add a little crushed red pepper.
It was tasty….but… it got sooooo much better the next day!! I served it over the leftover pasta and I ate ALL of it!! there must have been 2 portions!! YUMMY!!
My parents LOVED it (any my dad is a huge critic!)..
I switched mild banana peppers for the hot peppers because none of us like heat, although I did add a little crushed red pepper.
It was tasty….but… it got sooooo much better the next day!! I served it over the leftover pasta and I ate ALL of it!! there must have been 2 portions!! YUMMY!!
This was so simple to make, just like Rachel said. I made extra and it was even better the second day! It will be a staple in my refrigerator!
This salad has great Italian flavors, even if you need to leave out the anchovies to please some palates.
This is a big favorite for the whole crowd.