Tested till perfect Summer Vegetable Medley in Creamy Dressing

Summer Vegetable Medley in Creamy Dressing

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 3 3large carrotcarrots
  • 1 lb 1lbgreen beangreen beans
  • 1 1cauliflower
  • 1 1celery heartcelery hearts
  • 1 1green pepper
  • 2 2large sweet red peppersweet red peppers


  • 1-1/2 tsp 1-1/2tspegg yolkegg yolks
  • 1/4 cup 1/4cupwine vinegar
  • 1 tbsp 1tbspDijon mustard
  • 1-1/2 cups 1-1/2cupsolive oil
  • 2 2green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupfinely chopped fresh parsley
  • 1 tbsp 1tbspchopped fresh tarragon, or 1-1/2 tsp (7 mL) crumbled dried
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tspcoarsely ground pepper
To change the number of servings, enter the number, then press "calculate". or reset


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.

All rights reserved. TVA Group Inc. 2015