Campfire Salad

Name: Campfire Salad
Ingredients: 1/4 cup sherry vinegar; 1 teaspoon sugar; Kosher salt and freshly ground black pepper; 2 tablespoons minced fresh oregano; 1/2 cup extra-virgin olive oil; 2 pounds asparagus, ends trimmed; 1 pound fresh green beans, cut into pieces; 3 large carrots, shredded (about 2 cups); 1 cup canned black beans, drained and rinsed

9 ingredients

1 steps

Ingredients

1/4 cup sherry vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh oregano
1/2 cup extra-virgin olive oil
2 pounds asparagus, ends trimmed
1 pound fresh green beans, cut into pieces
3 large carrots, shredded (about 2 cups)
1 cup canned black beans, drained and rinsed

Directions

1

["To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper.", "Slowly add oil, whisking constantly to emulsify.", "Set aside.", "To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size.", "Remove from the water and \"shock\"" them briefly in a bath of ice water to stop the cooking and preserve the green color.""