Marinated Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
2 1/2 tablespoons red-wine vinegar |
1 tablespoon balsamic vinegar |
2 dijon-style mustard |
dried red hot pepper flakes to taste |
1/2 cup olive oil |
1/2 pound pearl onions, blanched in boiling water for 1 minute, drained, and peeled |
1 pound carrots, cut crosswise into 1/4-inch-thick slices (about 2 1/2 cups) |
1 pound broccoli, cut into flowerets (about 5 cups) |
2 red bell peppers, cut into thin strips (about 1 1/2 cups) |
1/2 cup small brine-cured black olives (preferably nicoise, available at specialty foods shops) |
Directions:
1. In a small bowl whisk together the vinegar, the mustard, the red pepper flakes, and salt and black pepper to taste, add in the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a steamer set over the boiling water steam the onions, covered, for 2 minutes, add the carrots, the broccoli, and steam the vegetables for 3 minutes, or until they are crisp-tender. Transfer the vegetables to a colander and let them cool. In a bowl combine the steamed vegetables, the bell peppers, and the olives, toss the mixture with the dressing, and chill the salad, covered, for at least 4 hours or overnight.
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