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| Winter Garden Vegetable Salad |
Ingredients
For Dressing:
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
3 tablespoons white wine vinegar or tarragon vinegar
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh parsley
2 tablespoon drained capers
1 teaspoon soy sauce
1/4 teaspoon bottled hot-pepper sauce
For Salad:
1 1/2 cups small cauliflower florets
1 cup chopped watercress
2/3 cup chopped leeks [2 medium]
1/2 cup chopped green onion
2 small head Bibb lettuce leaves, separated, or 4 cups assorted torn mixed greens
Method
Whisk together all the dressing ingredients in a small bowl. Combine the cauliflower,
watercress, leeks, and green onions in a medium bowl. Pour the dressing over the
vegetables. Stir to coat the vegetables. Let stand for 30 minutes.
Line a salad bowl with the lettuce leaves. Mound the marinated vegetables in the
center and serve.
For Dressing:
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
3 tablespoons white wine vinegar or tarragon vinegar
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh parsley
2 tablespoon drained capers
1 teaspoon soy sauce
1/4 teaspoon bottled hot-pepper sauce
For Salad:
1 1/2 cups small cauliflower florets
1 cup chopped watercress
2/3 cup chopped leeks [2 medium]
1/2 cup chopped green onion
2 small head Bibb lettuce leaves, separated, or 4 cups assorted torn mixed greens
Method
Whisk together all the dressing ingredients in a small bowl. Combine the cauliflower,
watercress, leeks, and green onions in a medium bowl. Pour the dressing over the
vegetables. Stir to coat the vegetables. Let stand for 30 minutes.
Line a salad bowl with the lettuce leaves. Mound the marinated vegetables in the
center and serve.