Recipe for Supper Salad

Recipe enjoyed while at Camano Island a few weeks ago, included here now since I promised earlier!

Tart-Sweet Supper Salad of Edamame, Green Beans and Sugar Snaps
Copyright 2008 Lynne Rossetto Kasper
Serves 6 to 8

Dressing:
2 cloves garlic, peeled
1/2 cup cider vinegar (use more if needed)
6 generous tablespoons coarse, dark mustard
1/4 to 1/2 teaspoon ground cumin
3 packed tablespoons fresh basil leaves
2 to 3 packed tablespoons brown sugar
2/3 cup or more extra-virgin olive oil
Salt and fresh ground black pepper to taste

The Salad:
1 large red onion, thinly sliced into rings
Cider vinegar
1 large head Bibb lettuce, washed, spun dry, whole leaves wrapped in paper towels and refrigerated
1-1/4 to 1-1/2 pounds young, tender green beans, cooked to tender crisp
1 pound shelled edamame beans (frozen beans work well), cooked to tender crisp
1 large handful Sugar Snap peas, cut into thirds
4 to 5 cups thinly sliced Napa cabbage
3 large navel oranges, peeled of all rind and cut into chunks
1/2 cup fresh coriander leaves
1/3 cup fresh mint leaves
Salt and fresh ground black pepper to taste
1. Make the dressing. In a food processor, puree the garlic and vinegar. Let stand 10 minutes while assembling other ingredients. Add all the remaining dressing ingredients to the processor bowl and puree. Taste for a balance of the tart and sweet flavors, and the oil and vinegar; adjust as necessary. If holding dressing more than a couple of hours, turn into a jar and store in the refrigerator. Use at room temperature. Dressing can be made up to 2 days in advance and kept refrigerated.
2. To mellow the red onion's heat, place it in a small bowl and sprinkle with cider vinegar. Let stand so minutes. Drain and pat dry.
3. Pull the salad together on a big platter by gathering the Bibb leaves into several clusters. Scatter half the Napa cabbage over the bottom of the platter around the clusters. Top with half the green beans, and half the edamame and peas. Scatter with the orange segments, onion rings, and all the mint leaves.
4. Top everything with the rest of the cabbage, clusters of green beans tucked here and there, spoonfuls of edamame and peas, and the rest of the orange. Finally, sprinkle on the coriander leaves.
5. Just before serving, stir dressing until well combined.