Search for anything:

Salad Platter

ethnic, salads

1 tablespoon dijon
2 tablespoon red wine vinegar
3 tablespoon olive oil
2 each garlic cloves, minced
1/4 cup parsley, minced
1 tablespoon basil, minced
1/2 teaspoon oregano
1 salt & pepper
2 medium red onions, thinly sliced
1 lb tiny red potatoes
1/2 lb haricots verts, chopped
10 oz frozen artichoke hearts
2 each lemons, juiced
1 each english cucumber, sliced - & lightl; y salted
2 each heads boston or bibb lettuce - wash; ed & drained
1 bunch radishes, washed & trimmed
1 large celery heart, cut into spear
16 oz white beans, cooked
4 oz nicoise olives

In a small bowl, whisk together the mustard, vinegar, 2 tb olive oil, garlic, parsley, basil, oregano, salt & pepper. Stir in red onions & sert aside to marinate. Cover potatoes with lightly salted water & boil for 20 minutes, or until just tender. Plunge into cold water. Drain & let cool. Slice & fan out on a plate. Drizzle with remaining olive oil & sprinkle with salt & pepper. Bring a large pot of salted water to a boil & cook haricots verts for 3 to 8 minutes, till *al dente*. Drain & plunge & cold water. Drain. Cook artichoke hearts according to package directions, adding lemon halves & half of the juice to the water. Drain, plunge in cold water & drain. Line 6 or 8 dinner plates with lettuce leaves. Arrange marinted onions in an attractive pattern. Repeat with the remaining vegetables & beans. Just before serving, spoon leftover marinade over the salad. "Veggie Life" September, 1994

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU