Salad in a Jar
I love food trends....the avocado rose.....the crispy egg......anything in a bowl......turmeric.......poke.....kombucha.......I can't keep up with all the foods that are trending!
Now on instagram, it's anything and everything in a jar.
What is the purpose of this? I do not know.
Do I want to carry a glass jar w/ me to the beach? I say nay.
A Rubbermaid container is much easier.....just sayin'.
But it sure looks perdy!
Here, I made Melissa Clark's green beans in caper vinaigrette and started layering. I couldn't stop myself!
One could call this a Salade Nicoise....but also one could not....simply because there are no potatoes and no anchovies (which in my world is key).
Start by making the green beans in this fantastic vinaigrette and then go from there.
a few tablespoons of good olive oil.
a few tablespoons of red wine vinegar
a tablespoon of chopped capers
a tablespoon of chopped fresh dill
sea salt & pepper
I added in some Dijon mustard, 'cause I love mustard
Cook the trimmed green beans about 2-3 minutes, until al dente and mix in a bowl with the dressing.
You can eat them now, while still warm, addictive, which is a good idea, but you could also save them for later.
I layered some of them at the bottom of a Weck jar and continued until the glass jar was filled.
I added tomatoes, red onion slices, pickled eggs, roasted peppers, good Italian tuna from the can and chopped kalamata olives.
I made a little extra dressing and poured it on top of the jar and sealed it shut.
I put it in the fridge for the day, knowing I would have a nice dinner waiting for me when I got home.
How do you eat this salad in a jar anyway?
You dump it upside down in a bowl and mix it together.
It's sort of silly, but I liked it, and I would do it again!