Steamed Vegetable Salad with Sherry Vinaigrette
Most hostesses like to have many details of the meal finished before guests arrive. Here's a time-saving marinated salad for entertaining.
Servings: 8
Ingredients:
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1 head Boston or Bibb lettuce
1 lb (500 g) green beans, trimmed
3/4 lb (375 g) baby carrots, peeled and trimmed
Vinaigrette:
2 tbsp (25 mL) chopped shallots
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) sherry vinegar or white wine vinegar
1 tbsp (15 mL) sour cream
1/4 tsp (1 mL) salt
Pinch freshly ground pepper
1/2 cup (125 mL) peanut oil
Preparation:
Separate lettuce leaves; wash and dry. Wrap in paper towels and refrigerate in plastic bag.
In steamer, cook green beans for about 6 minutes or until tendercrisp. Plunge into cold water to cool; drain, dry on paper towels and set aside. Repeat steaming with carrots, cooking for about 10 minutes or until tender-crisp. Plunge into cold water; drain, dry and set aside.
Vinaigrette: Meanwhile, in food processor or blender, process shallots, mustard, vinegar, sour cream, salt and pepper. With motor running, add oil in steady stream. Transfer vinaigrette to bowl along with carrots and beans. Cover and marinate at room temperature, stirring occasionally, for up to 2 hours. Taste and adjust seasoning.
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