Mixed Vegetable Salad (Ensalada Mixta)

By á-708

Ingredients

• 4-6 small new potatoes
• 2 carrots, peeled and cut into bite-size pieces
• 1/4 of a cauliflower, cut into florets
• 1/4 lb (110 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces
• 1/2 cup (125 ml) basic vinaigrette sauce (see below)
• Lettuce leaves for garnish
• Basic Vinaigrette Sauce
• 1 Tbs (15 ml) finely chopped shallot or onion
• 1 tsp (5 ml) Dijon-style mustard
• 1/4 cup (60 ml) red wine vinegar
• Salt and freshly ground pepper to taste
• 3/4 cup (180 ml) extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil and cook each vegetable separately until tender but still firm. Remove them from the water with a slotted spoon (so the water can be reused for the next vegetable) and run cold water over them in a colander. Peel the potatoes if desired and cut them into bite-size pieces. Combine all the vegetables in a bowl and toss them with the vinaigrette. Refrigerate until well chilled, at least 1 hour. Serve chilled or at room temperature. Serves 4 to 6.

Basic Vinaigrette Sauce
Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).