Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Plus 1 T red wine vinegar
3 tb Dijon mustard
1/2 c Plus 2 T olive oil
2 tb Minced fresh basil OR
2 ts Dried basil
2 tb Minced fresh chives or
Green onions
1 t Minced fresh rosemary OR
1/2 ts Dried rosemary
2 Large cucumbers, peeled,
-halved, seeded, thinly
-sliced
2 ts Salt
2 Large raw beets, peeled,
-grated
2 Large carrots, peeled,
-grated
2 Large zucchini, grated
1 Bunch radishes, trimmed
Whisk vinegar and Dijon mustard to blend in small
bowl. Gradually whisk in olive oil. Mix in basil,
chives and rosemary. Season with salt and pepper.
(Dressing can be prepared 1 day ahead. Cover and
refrigerate.)
Toss cucumbers and 2 teaspoons salt in bowl. Let
stand 1 hour. Rinse and drain well. Place cucumbers
in small bowl; add enough dressing to coat.
Place beets, carrots and zucchini in separate bowls.
Toss each vegetable with enough dressing to coat.
(Vegetables can be made 4 hours ahead. Cover and
chill.)
Mound vegetables on platter. Garnish with radishes.
