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

1. In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes.
2. Remove the potatoes from the water and set aside.
3. Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.
4. Remove the vegetables from the pot and rinse in ice water.
5. Drain the vegetables and dry.
6. Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.
7. Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.
8. With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens.
9. Turn the blender off and on to mix the ingredients well.
10. Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.
11. 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)