Winter Vegetable Salad
 
this crisp salad, with its tarragon- and mustard-spiked dressing, is a 
silver palate standard featuring a quartet of readily available winter 
vegetables, including the trusty carrot. the salad keeps well and 
improves if refrigerated overnight before serving. 
 
1 large  bunch of broccoli, about 3-1/2 pounds, trimmed and separated
  into small florets*
1 large  head of cauliflower, about 3-1/2 pounds, trimmed and separated
  into florets
3   mediumsize carrots, peeled and sliced into 1/4-inch rounds
10 oz.  frozen sweet green peas
3/4 cup  prepared dijon-style mustard
3/4 cup  dairy sour cream
3/4 cup  homemade mayonnaise
2 tsp  celery seeds
2 Tbsp  dried tarragon, crumbled
1/2 cup  finely chopped italian parsley
  freshly ground black pepper, to taste
 
bring a large kettle of salted water to a boil. drop broccoli into 
boiling water, let water return to the boil, and cook for 1 minute. lift 
from water with a slotted spoon or skimmer and drop immediately into a 
bowl of ice water. keep kettle over heat. 
drop cauliflower into boiling water, let water return to boil, and 
cook for 2 minutes. transfer to a bowl of ice water. 
repeat the blanching process with the carrots and the peas in turn, 
using same pot of water, boiling each 1 minute. 
drain all vegetables thoroughly, making sure they are dry, and toss 
together in a large mixing bowl. 
whisk remaining ingredients together in another bowl and pour over 
vegetables. toss together gently but thoroughly, cover, and chill until 
serving time. 
 
yield 6 or more portions 
 
estimated time (minutes) prep time: 45 total time: 45 
http://www.ucook.com/ 
 
 
-- 
(ID: 6228) Mirror: rec.food.recipes: Sun, Sep 12, 2004


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