Crudites with Vinaigrette
- 5 small red potatoes
- 1/4 teaspoon salt
- 1/2 pound asparagus (tough ends snapped off)
- 1/2 bunch broccoli, cut into small florets
- 6 small carrots, peeled
- 10 edible-pod peas, string removed
- 6 scallions, including green tops, chopped
- 1/2 pound small (1 to 1 1/2-inch diameter) button mushroom caps, cleaned with damp towel
- 4 or 5 small inner leaves from 1 head of romaine lettuce, washed and crisped by soaking in ice water
- 3 tablespoons white wine vinegar
- 2/3 cup chopped fresh parsley
- 1 1/2 teaspoons dried tarragon, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups olive oil
- In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes.
- Remove the potatoes from the water and set aside.
- Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.
- Remove the vegetables from the pot and rinse in ice water.
- Drain the vegetables and dry.
- Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.
- Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.
- With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens.
- Turn the blender off and on to mix the ingredients well.
- Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.
- Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.
red potatoes, salt, broccoli, carrots, peas, scallions, diameter, head of romaine lettuce, white wine vinegar, parsley, tarragon, salt, pepper, olive oil
Taken from www.epicurious.com/recipes/food/views/crudites-with-vinaigrette-378736 (may not work)