Centros Vegetable Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 pinch: Saffron threads or powder,
1/4 tsp: Salt,
1 each: Clove Garlic,
1 pinch: Salt,
1/4 cup: Water,
1 pinch: Cayenne,
1 1/2 tsp: White Wine Vinegar,
1/4 cup: Extra-Virgin Olive Oil,
SALAD
1 1/2 lbs: Young Fennel Bulbs, 750 g
1 tsp: Olive Oil,
1 lbs: Asparagus ( 125 g, about 1
2 ounce: Chantrelle or other firm,
-bunch), tips only
-fresh mushrooms (50 g),
4 ounce: Snow Peas (50 g), trimmed
-stems,
2 ounce: Baby Zucchini (50 g, about
Trimmed,
-8: ),
1/2 lbs: Red and Yellow Cherry,
1 ounce: Baby Green Beans, (25 g -
-Tomatoes, 250 g
-about 20), trimmed
2 cup: Baby Lettuce,
Directions:
CENTROS VEGETABLE SALAD
Whoopi Goldberg loved this medley of lightly cooked veggies.
Chantrelles and baby vegetables sold at stores like Harvest Wagon and
Pusateris.
DRESSING:
For dressing, combine saffron, garlic, water, vinegar, salt, sugar and
cayenne in bowl. slowly whisk in olive oil. Remove and discard leafy
fennel tops. Cut bulbs into quarters; remove core. Cut each quarter
into half. Bring big pot of salted water to boil. Add fennel; cook 2
minutes. Add asparagus, snow peas, zucchini and beans. Cook 2 to 3
minutes or until vegetables are tender-crisp.. Drain and immerse in
iced water to stop cooking. Drain; pat dry. Heat oil in small skillet
over medium-high heat. Add mushrooms; cook about 1 minute. Remove
from heat. In bowl, combine fennel, asparagus, snow peas, zucchini
and beans. Reserve 2 tablespoons dressing; toss remainder with
vegetables. Place vegetables attractively in center of serving
plates. Top Garnish with baby lettuce. Drizzle remaining dressing
over all.
From Star Tested: Toronto Star 22 March, 1995
Source from luhu.jp
Whoopi Goldberg loved this medley of lightly cooked veggies.
Chantrelles and baby vegetables sold at stores like Harvest Wagon and
Pusateris.
DRESSING:
For dressing, combine saffron, garlic, water, vinegar, salt, sugar and
cayenne in bowl. slowly whisk in olive oil. Remove and discard leafy
fennel tops. Cut bulbs into quarters; remove core. Cut each quarter
into half. Bring big pot of salted water to boil. Add fennel; cook 2
minutes. Add asparagus, snow peas, zucchini and beans. Cook 2 to 3
minutes or until vegetables are tender-crisp.. Drain and immerse in
iced water to stop cooking. Drain; pat dry. Heat oil in small skillet
over medium-high heat. Add mushrooms; cook about 1 minute. Remove
from heat. In bowl, combine fennel, asparagus, snow peas, zucchini
and beans. Reserve 2 tablespoons dressing; toss remainder with
vegetables. Place vegetables attractively in center of serving
plates. Top Garnish with baby lettuce. Drizzle remaining dressing
over all.
From Star Tested: Toronto Star 22 March, 1995
Source from luhu.jp