Tri-Colored Vegetable Salad with Mustard Vinaigrette
Tri-Colored Vegetable Salad with Mustard Vinaigrette
by Victoria Challancin
Easy, tasty, pretty--this recipe is a keeper. And it seems to improve with age, if you happen to have any leftovers, that is. Even though I have made this recipe many times in the past, I had forgotten about it until the purchase of these appealing haricots verts jogged my memory. Making enough for 8 to 10 people, this recipe lends itself to dinner parties as well as picnics. Leftovers make a welcome addition to a green salad as well.
The Mexican cooks in my class last week liked the vinaigrette so much and thought the presentation so attractive that they wanted to make it with tomatoes, beans (or nopal cactus), and jícama to represent the colors of the Mexican flag to serve during the many fiestas we have here in San Miguel during the month of September. A creative reinterpretation, yes?
Tri-Colored Vegetable Salad with Mustard Vinaigrette
(Recipe by Kathleen Daelemans, Food Network)
Yield: 8 to 10
servings.
Mustard Vinaigrette:
1
clove garlic, pressed
1
shallot, minced
1
tablespoon Dijon mustard
4 tablespoons red wine vinegar
4 tablespoons olive oil
Salt and cracked black pepper
Salad:
1 pound green beans, trimmed, blanched to
al dente
4 large carrots, peeled and
shredded
4 small beets, peeled and shredded
For the Vinaigrette: In a small bowl whisk together all
ingredients. Taste and adjust
seasonings.
For the Salad: Place vegetables in three separate small bowls. Pour 1/3 of the dressing over each
vegetable. Toss to combine. Adjust
seasonings, if necessary. Let
stand for at least 1 hour and up to 4 hours. Serve on platter in separate mounds.
Enjoy!
Tri-Colored Vegetable Salad with Mustard Vinaigrette
Tri-Colored Vegetable Salad with Mustard Vinaigrette
©Victoria Challancin. All Rights Reserved.
1 comment:
I love those vivid colours! They look so appetising! :)
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