Vegetable vinaigrette

Vegetable vinaigrette

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g mixed vegetables, (see note)

Dressing

Quantity Ingredient
3 tablespoons oil
1 tablespoon wine vinegar
1 garlic clove, crushed
1/2 teaspoon mixed fresh herbs, finely chopped
or 1 tablespoon parsley, chopped with 1 teaspoon dried mixed herbs
freshly ground black pepper
salt

Method

  1. Trim vegetables; break cauliflower into florets; cut carrots into sticks. Cook vegetables separately in boiling salted water just until tender-crisp – minutes only for most, 45–50 seconds for snow peas. Drain and refresh under cold running water.
  2. Make a dressing by combining remaining ingredients. Arrange vegetables on a serving dish, spoon dressing over, cover and marinate for 2 hours. Serve slightly chilled.

Note

  • Choose from vegetables such as cauliflower, baby onions, carrots, button mushrooms, baby squash, zucchini, asparagus, green beans, or snow peas, or a mixture of these.
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