Market Vegetable Salad
"A spectacular use of your garden's bounty. Display salad on a large platter. With beef tenderloin and a robust red wine, you have a complete menu.
Adjust the amount of vegetables to accomodate a smaller group."
- 1 cup asparagus tips, glanced and cut in 1-inch pieces on the diagonal
- 1 cup snow peas, blanched, cut in half if large
- 1 head broccoli florets, blanched
- 1 head cauliflower florets, blanched
- 1 1/2 cups peas, fresh or frozen (glanced if fresh)
- 1 1/2 cups green beans, blanched and cut into 1-inch pieces
- 1 1/2 cups celery, sliced diagonally
- 1 medium red onion, thinly sliced
- 1 cup diced green pepper (I omit this)
- 1 cup diced red pepper
- 1/2 cup chopped parsley
- 1 can garbanzo beans, drained
- 1 can small pitted black ripe olives or small Greek olives
- 1 cup sliced artichoke hearts
- Cherry tomatoes for garnish
- 1/2 cup tarragon vinegar (I couldn't find any so I used red wine)
- 1 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon Tabasco
- 4 tablespoons capers
- 2 teaspoons dried tarragon
- 2 teaspoons dried basil
- 4 tablespoons chopped shallots
- 2 teaspoons dried oregano
- 1/4 cup minced fresh basil
Combine dressing ingredients and mix well.
Assemble all vegetables in a large container. (The blanching keeps them tender-crisp and colorful).
Pour dressing over vegetables, cover and refrigerate several hours, tossing occasionally. Salad will keep for several days.
Note: To blanch the vegetables, bring a large pot of water to a boil. Put the batches for veggies in for 3 minutes and then immediate plunge into an ice bath.