Crudités with Vinaigrette
Recipe information
Yield
serves 6 to 8. serving size: 1/2 cup as a side dish, 1 cup as a main dish.
Ingredients
Dressing
Preparation
Step 1
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.
Step 2
Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.
Step 3
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.
Step 4
Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.
Step 5
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.
Step 6
Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.
Step 7
Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.
