Vegetable: Spring Vegetable Salad
Source of Recipe
wkyc.com
List of Ingredients
5 pieces asparagus
1/2 cup sugar peas
Red and yellow grape tomatoes, 6 each
1 oz French green beans
Baby bell peppers, 2 each
Baby radishes, 10 each
Baby cucumbers, 10 each
1 oz pine nuts
2 oz white balsamic vinaigrette 8 (recipe below)
Fresh herbs to include basil, mint, tarragon and chervil
Salt and pepper to taste
Recipe
Add all ingredients together and drizzle with vinaigrette.
White Balsamic Vinaigrette---
Makes about 1 cup
2 tablespoons pureed Roasted Shallots (See Home Plate Recipe)
1 cup vegetable oil
1 tablespoon sparkling water
2 tablespoons Dijon mustard
1 tablespoon finely chopped Roasted Garlic
1/2 cup white balsamic vinegar (or use red balsamic)
Salt and freshly ground black pepper to taste
1. Place the shallots, mustard, and garlic in a medium bowl.
2. Add half of the vinegar
3. Add the oil in a steady stream, whisking continually, until the dressing starts to thicken
4. Then add the remaining vinegar and whisk in the rest of the oil
5. Add the sparkling water*
6. Taste and check the seasoning, adding salt and pepper if needed
7. Store in an airtight container in the refrigerator for 2 to 3 weeks
*Marvin uses sparkling water because the carbonation in the water aerates the dressing. This gives it a lighter texture and taste.
|
|
member logon
