Cooked and Raw Vegetable Salad

Ingredients

• 1⁄3 cup extra-virgin olive oil
• 1⁄2 cup pine nuts
• 6 large shallots, peeled and thinly sliced
• 1 yellow bell pepper
• 2 lb. fresh peas, shelled to yield 2 cups
• 1⁄2 lb. green beans, trimmed and cut into 1″–2″ pieces
• 1 bunch watercress, washed and chopped
• 3 bunches mâche, washed and trimmed (or 1 head baby bibb lettuce, washed and torn into pieces)
• Leaves from 1 bunch celery
• 3 small stalks celery, sliced paper-thin
• 1 fennel bulb, trimmed and finely chopped
• 1 cup coarsely chopped fresh basil leaves
• 1 cup coarsely chopped fresh parsley
• 4 scallions, white parts only, finely chopped
• Juice of 1 lemon
• Salt and freshly ground black pepper

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