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
- 3 carrots
- 1 lb green bean
- 1 cauliflower
- 1 celery heart
- 1 green pepper
- 2 sweet red peppers
- 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
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.