Summer Vegetable Medley in Creamy Dressing
This recipe makes 10 servings
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.
Ingredients
- 3 large carrots
- 1 lb green beans
- 1 cauliflower
- 1 celery heart
- 1 green pepper
- 2 large sweet red peppers
- Dressing:
- 1-1/2 tsp egg yolks
- 1/4 cup wine vinegar
- 1 tbsp Dijon mustard
- 1-1/2 cups olive oil
- 2 green onions, thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1 tbsp chopped fresh tarragon, or 1-1/2 tsp (7 mL) crumbled dried
- 1 tsp salt
- 1/4 tsp coarsely ground pepper
Preparation
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.
- Keywords : Sides; Salad; One-Pot; Carrots; Cauliflower; Green beans; Red pepper; Eggs;
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