Chopped Vegetable Salad
Vinaigrette:
- 1 TB Dijon Mustard
- 3 TB red wine vinegar
- ½ cup extra-virgin olive oil
- Salt and fresh ground pepper
Salad:
- ½ cup diced jarred artichokes, drained
- Salt and pepper
- ½ cup diced carrots
- ½ cup diced green beans
- ½ cup diced red onion
- ½ cup corn kernels
- ½ cup diced celery
- ½ cup diced ripe avocado
- ¼ cup seeded, and chopped tomato
- 4 tsp. grated Parmesan cheese
Vinaigrette:
In a small bowl, combine mustard and vinegar.
Whisk in oils.
Season with salt & pepper, set aside.
Whisk when ready to serve.
Salad:
In a small skillet, heat olive oil. Add diced artichokes and sauté until al dente, about 3 min.
Transfer to large bowl and let cool.
Blanch the carrots and beans in boiling, salted water, 2-3 min. Plunge into cold water to stop the cooking.
Drain, cool and add to artichokes.
Add the onion, corn, and celery.
When ready to serve , dice the avocado and tomato and add to other vegetables.
Reserving a little vinaigrette, toss the vegetables with vinaigrette, sprinkle with grated cheese, toss again.
Correct seasoning to taste.
Serves 4-6
*Williams-Sonoma
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