Summer Vegetable Medley in Creamy Dressing

Author: Canadian Living

Make this colorful salad of summer vegetables to accompany any barbecued fish or meat. Prepare it an hour or two before serving to let the flavors mellow.

  • Portion size 10 servings

Ingredients

  • 3 carrots
  • 1 lb green bean
  • 1 cauliflower
  • 1 celery heart
  • 1 green pepper
  • 2 sweet red peppers
Dressing:
  • 1 1/2 teaspoon egg yolk
  • 1/4 cup wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 cup olive oil
  • 2 green onions thinly sliced
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon or 1-1/2 tsp (7 mL) crumbled dried
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Method

Trim and clean all vegetables. Cut carrots into sticks about 1-1/2 inches (4 cm) long and 1/4 inch (5 mm) thick. Cut beans into 1-1/2-inch (4 cm) lengths. Break cauliflower into bitesize florets. Cut celery and peppers into 1-1/2-inch (4 cm) lengths.

In large pot of boiling water, cook carrots just until tender, 2 to 4 minutes. Plunge into cold water; drain in colander and dry on paper towels. Cook and cool beans and cauliflower similarly. In large salad bowl, combine cooked vegetables, celery and peppers.

Dressing: In large bowl, whisk together egg yolk, vinegar and mustard. Gradually whisk in oil until creamy, adding more oil for a thinner dressing. Stir in onions, parsley, tarragon, salt and pepper. Pour enough dressing over vegetables to coat well, reserving any excess for another salad.

Before serving, toss well; taste and adjust seasoning, if necessary.

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Summer Vegetable Medley in Creamy Dressing

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