campfire (fogata) salad
¼ cup sherry wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh oregano
1 teaspoon sugar
freshly ground black pepper
16 to 20 asparagus spears ends trimmed
1 pound fresh green beans, cut into 1-inch pieces
3 large carrots, shredded (about 2 cups)
1 cup canned black beans drained and rinsed
To make the vinaigrette, whisk together the vinegar, oil, oregano, and sugar. Season with salt and pepper.
To make the salad, bring a large pot of water to a boil. Fill a large bowl with ice water. Add the asparagus to the boiling water and cook until tender, about 3 to 5 minutes, depending on their size. Using tongs, remove the asparagus from the water and transfer to the ice water to stop them from cooking. Drain and then transfer to a paper towel–lined baking sheet to dry.
Add the green beans to the boiling water and cook just until tender, about 4 to 7 minutes. Fill the large bowl with fresh ice water. Drain the beans in a colander; then immediately put them in the ice water to stop them from cooking. Drain again and pat dry with paper towels.
Combine the carrots, black beans, and green beans in a mixing bowl. Drizzle with half the vinaigrette and mix thoroughly.
For each salad, spoon a fourth of the carrot mixture in a mound in the middle of the plate. Build a “campfire” by leaning 4 to 5 asparagus spears around the salad. Drizzle with the remaining vinaigrette and serve immediately.
(español) ¼ de la mezcla de zanahorias en un montoncito en el centro del plato. Construye una «fogata» apoyando de 4 a 5 espárragos alrededor de la ensalada. Rocía con la vinagreta restante y sirve inmediatamente.