INGREDIENTS

INSTRUCTIONS

FOR THE VINAIGRETTE
In a large saucepan combine the potatoes with enough cold water to cover
them by 1 inch and simmer them, covered, for 10 to 15 minutes, or until
tender. Drain the potatoes, let them cool completely, and cut them into
1/4-inch-thick slices. In a kettle of boiling water cook separately the
haricots verts, the squash, and the 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 cay in advance and kept covered and chilled.
Make the vinaigrette: In a blender or food processor blend together the
shallots, the garlic, the mustard, the lemon juice, the vinegar, and 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.
Yield: 12 servings
Recipe by: Cooking Live Show #8892 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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