Mixed Vegetable Salad

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                            FOOD FUNNY
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Here's a thought for the day from Harriet St. Amant:

Life is too short to drink the house wine.

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                            TODAY'S RECIPE
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This assemblage of cooked vegetables can be served as a salad
or as a vegetable side dish. Feel free to add or subtract fresh
vegetables as the seasons change.

Mixed Vegetable Salad (Ensalada Mixta)

4-6 small new potatoes
2 carrots, peeled and cut into bite-size pieces
1/4 of a cauliflower, cut into florets
1/4 lb (110 g) green beans (haricots), trimmed and cut into 1-inch (2
cm) pieces
1/2 cup (125 ml) basic vinaigrette sauce (see below)
Lettuce leaves for garnish

Bring a large pot of salted water to a boil and cook each
vegetable separately until tender but still firm. Remove them
from the water with a slotted spoon (so the water can be reused
for the next vegetable) and run cold water over them in a colander.
Peel the potatoes if desired and cut them into bite-size pieces.
Combine all the vegetables in a bowl and toss them with the
vinaigrette. Refrigerate until well chilled, at least 1 hour. Serve
chilled or at room temperature.
Serves 4 to 6.

Basic Vinaigrette Sauce

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra-virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a
small mixing bowl and whisk until thoroughly combined. Add
the oil in a thin stream, whisking constantly. If the sauce
separates before being used it me be recombined by whisking
vigorously for a few seconds.
Makes 1 cup (250 ml).
Received on Tue Aug 31 23:06:06 2010