Tuesday, September 27, 2011

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!