Green Crudites With Lemon Thyme Vinaigrette - Bon Appetit Recipe

Green Crudites With Lemon Thyme Vinaigrette - Bon Appetit Recipe

Yield: 15 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: White wine vinegar,
1 large: Bunch broccoli, trimmed,
1 tbsp: Fresh-lemon juice,
-cut into florets with,
1 tbsp: Minced shallots,
-2: -inch stems,
1 tbsp: Grated lemon peel,
1/2 lbs: Green beans, trimmed
1 tbsp: Dijon mustard,
1/2 lbs: Sugar snap pens, stems
2/3 cup: Olive oil,
-and strings removed,
1/2 tbsp: Salt,
2 tbsp: Minced fresh thyme OR,
1/4 tbsp: Freshly ground pepper,
1 tbsp: Dried, crumbled

Directions:

Combine vinegar, lemon juice, shallots, lemon peel and mustard in
medium bowl. Gradually whisk in oil. Mix in salt and pepper.
(Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Use
at room temperature.)

Bring large pot of salted water to boil. Add broccoli and cook until
just crisp-tender, about 2 minutes. Remove from water using slotted
spoon. Refresh in bowl of cold water. Add green beans to boiling
water and cook until crisp-tender, about 5 minutes. Refresh in cold
water. Add sugar snap peas to boiling water and cook until just
crisp-tender, about 2 minutes. Refresh in cold water. Drain
vegetables well. Wrap in paper towels and plastic bag and refrigerate
until well chilled. (Can be prepared 8 hours ahead.)

Arrange vegetables on large platter. Stir thyme into vinaigrette.
Spoon over vegetables and serve.

Bon Appetit/August/89 Scanned & fixed by Di and Gary


Source from luhu.jp