3-Color Salad with Maple Vinaigrette

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3-Color Salad with Maple Vinaigrette

Recipe courtesy Le Commensal, Quebec City, CA

 

2 pounds carrots

2 pounds snow peas

1 pound roasted peppers

1 cup maple vinaigrette, recipe follows

1/2 pound sunflower seeds

Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and

carrots for 1 minute in the steamer and cool in cold water. Cut the roasted

peppers into slivers. Mix together vegetables with Maple Vinaigrette and

sunflower seeds.

 

Maple Vinaigrette:

9 ounces old-fashioned mustard

38 1/2 ounces maple syrup

19 ounces cider vinegar

1 1/2 ounces sea salt

29 ounces sunflower seed oil

 

Mix together mustard, maple syrup, vinegar, and salt, process in blender. To

emulsify, add oil in a fine stream while continuing to process in the

blender.

 

This recipe was provided by professional chefs and has been scaled down from

a bulk recipe provided by a restaurant. The FN chefs have not tested this

recipe, in the proportions indicated, and therefore, we cannot make any

representation as to the results.

 

 

Yield: 6 servings

Prep Time: 15 minutes

Difficulty: Medium

 

 

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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