Crudites with Vinaigrette

  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)

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