Recipe By : Gourmet Magazine, June 1992
Serving Size : 12 Preparation Time :0:00
Categories : Salads & Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Small red potatoes
3/4 lb Haricots verts -- trimmed
1 lb Baby pattypan squash -- trimmed
4 bn Baby carrots -- trimmed, peeled
3 bn Small radishes -- trimmed
For The Vinaigrette:
1 lg Shallot -- chopped
1 cl Garlic -- chopped
2 ts Coarse-grained mustard
2 tb Fresh lemon juice
2 ts Balsamic vinegar
1/3 c Olive oil
In a large saucepan combine the potatoes with enough cold water to
cover them by 1" and simmer them, covered, for 10 to 15 minutes, or
until they are tender. Drain the potatoes, let them cool completely,
and cut them into 1/4"-thick slices. In a kettle of boiling water
cook separately the haricots verts, squash, and carrots for 3 to
5 minutes each, or until each vegetable is crisp-tender, transferring
them as they are cooked with a slotted spoon to a bowl of ice and
cold water to stop the cooking. Transfer the vegetables with the
slotted spoon to paper towels and pat them dry. In the kettle of
boiling water cook the radishes for 2 to 3 minutes, or until they are
crisp-tender, and transfer them with the slotted spoon to the bowl of
ice and cold water. Drain the radishes and pat them dry. Transfer the
vegetables to 5 separate bowls and chill them, covered. The
vegetables may be cooked 1 day in advance and kept covered and chilled.
Make The Vinaigrette:
In a blender or food processor blend together the shallot, garlic,
mustard, lemon juice, vinegar, salt, and pepper to taste until the
mixture is smooth, with the motor running add the oil in a stream,
and blend the dressing until it is emulsified.
Divide the vinaigrette evenly among the 5 bowls, toss each vegetable
to coat it with the dressing, and arrange the vegetables decoratively
on a large platter.
