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VEGETABLE
SALAD WITH CURRY-SOY VINAIGRETTE
FOR
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
FOR
SALAD
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1 head cauliflower, cut into 1 1/2-inch
florets
1/2 lb celery root (sometimes called celeriac),
peeled and 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
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Whisk
together vinaigrette ingredients.
Blanch
and peel tomatoes. Seed and cut into 1-inch pieces.
Wrap
shallots in a kitchen towel, then twist and squeeze
to remove as much liquid as possible.
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.
Toss
warm vegetables with tomatoes, shallots, chives,
cilantro, and vinaigrette.
Serves
8.
COOKS'
NOTE: Vinaigrette may be made 8 hours ahead and
chilled, covered. Bring to room temperature before
using.
Squeezing
juice from shallots makes them less sharp.
[Gourmet,
October 2000]
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