Vegetable Salad with Curry-Soy Vinaigrette

• 2 tablespoons light soy sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons Madras curry powder
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground mixed or black peppercorns
• 1/2 cup extra-virgin olive oil
• 1 lb tomatoes
• 1/2 cup finely chopped shallots
• 1 bunch broccoli, cut into 1 1/2-inch florets
• 1/2 head cauliflower, cut into 1 1/2-inch florets
• 1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
• 1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
• 1/2 lb haricots verts or other thin green beans, trimmed
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh cilantro

1. Whisk together vinaigrette ingredients.
2. Blanch and peel tomatoes .
3. Seed and cut into 1-inch pieces.
4. Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
5. Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
6. Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

soy sauce, mustard, curry powder, salt, freshly ground mixed, extravirgin olive oil, tomatoes, shallots, broccoli, cauliflower, celery root, haricots verts, fresh chives, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/vegetable-salad-with-curry-soy-vinaigrette-104006 (may not work)