barely cooked salad


Vegetables fried incrementally for 4 minutes and less in olive oil and butter. Corn boiled for three minutes tossed with the vegetables in the pan so that everything is coated with fat. Sprinkled with rice vinegar to brighten, and right there's a simple oil/vinegar salad dressing. 

Green beans
Broccoli
Brussels sprouts
Zucchini
Yellow squash
Corn

No comments:

Blog Archive