| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Entertainin |
8 |
servings |
INGREDIENTS
| 1 |
|
Chayote; peeled |
| 2 |
|
Peeled carrots |
| 1 |
|
Cauliflower |
| 1/2 |
bn |
Broccoli |
| 2 |
|
Zucchini; or more |
| 1 |
pt |
Cherry tomatoes; halved for garnish |
|
|
Black olives; for garnish |
| 1 1/2 |
c |
Oil |
| 1/2 |
c |
Red wine vinegar |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Crushed dried rosemary leaves |
| 2 |
|
Cloves garlic; split |
|
|
Salt |
INSTRUCTIONS
ROSEMARY DRESSING
DRESSING: Combine the oil, vinegar, sugar, paprika, rosemary, adnd garlic
in a small bowl or jar. Season to taste with salt. Shake vigorously and
then refrigerate overnight to blend flavors. MAKES ABOUT 2 CUPS DRESSING
SALAD: steam the vegetables, but do not overcook. They should be just
tender-crisp.
Slice the chayote in thin wedges. Julienne the carrots and cut the
cauliflower and broccoli into florets. Slice the zucchini in thin rings.
Marinate them in half the rosemary dressing overnight.
At serving time, arrange the marinated vegetables on a large platter and
garnish with cherry tomatoes and black olives. Serve with additional
rosemary dressing on the side.
MAKES 8 TO 10 SERVINGS
[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES
(NY: Abrams)]; [Hanneman 1998 June]
Notes: "Next time you need a spectacular presentation of vegetables, try
this. Just be sure not to overcook any of the vegetables as they should
still be a bit crunchy." This salad tastes best when served at room
temperature, so if you do it ahead and refrigerate, allow time for the
vegetable to warm for serving; about 30 minutes.
Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Sep
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