Salad Platter Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Dijon,
2 tbsp: Red wine vinegar,
3 tbsp: Olive oil,
2 each: Garlic cloves, minced
1/4 cup: Parsley, minced
1 tbsp: Basil, minced
1/2 tsp: Oregano,
Salt & pepper,
2 medium: Red onions, thinly sliced
1 lbs: Tiny red potatoes,
1/2 lbs: Haricots verts, chopped
10 ounce: Frozen artichoke hearts,
2 each: Lemons, juiced
1 each: English cucumber, sliced, & lightly salted
2 each: Heads Boston or Bibb lettuce, washed & drained
1 bunch: Radishes, washed & trimmed
1 large: Celery heart, cut into spear
16 ounce: White beans, cooked
4 ounce: Nicoise olives,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp