Moosewood - Antipasto with Spring Vegetables

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* Exported from MasterCook *

 

Antipasto With Spring Vegetables

 

Recipe By :Moosewood Restaurant New Classics, pg 228

Serving Size : 4 Preparation Time :0:00

Categories : The Lighter Side

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetables:

1 1/2 pounds baby red potatoes or fingerlings -- rinsed and

quartered

1 small head red leaf -- green leaf, Boston,

or romaine lettuce

1/4 teaspoon salt

2 celery stalks -- cut into slender

matchsticks

1 1/2 cups baby cut carrots or carrot matchsticks

12 cherry tomatoes or 2 medium tomatoes -- cut into wedges

12 asparagus spears -- tough stem ends

trimmed

1 1/2 cups tender green beans or haricuts verts -- trimmed

1 3/4 cups diagonally sliced small yellow summer

squash

1 red -- orange, or yellow

bell pepper, seeded and sliced lengthwise

1 1/2 cups sliced mushrooms

1 cups trimmed sugar snap peas or snow peas -- (1 to 1 1/2)

assorted olives

Vinaigrette:

2 tablespoons minced fresh basil

1 teaspoon minced fresh summer savory or tarragon

1 garlic cloves -- minced or pressed

(1 to 2)

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar or cider vinegar

1/2 teaspoon salt -- or more to taste

1/2 teaspoon ground black pepper

 

Bring two medium pots of water to a boil, place a large bowl of iced water

in the sink, and have handy a large tray to hold the cooked vegetables.

 

In a separate saucepan, combine the potatoes, salt, and enough water to

cover. Bring to a boil, then reduce the heat to medium and simmer until

just tender, 10 to 15 minutes.

 

Meanwhile, cook each of the other vegetables separately in the pots of

boiling water just until tender. The carrots and asparagus will take about

5 minutes, the green beans 3 to 4 minutes, and the squash, bell peppers,

mushrooms, and peas only I to 2 minutes. When each vegetable is ready,

promptly remove with a slotted spoon and plunge into the iced water. When

the vegetables reach room temperature, drain and transfer to the tray.

 

Whisk all of the vinaigrette ingredients together or puree briefly in a

blender, Spread lettuce leaves on a serving platter, When all of the

vegetables are done, arrange them on the bed of lettuce. Decorate with the

celery sticks, tomatoes, and olives and drizzle on the vinaigrette.

 

PER 15-OUNCE SERVING: 357 CALORIES, 6.6 G PROTEIN, 21.1 G FAT, 40 G

CARBOHYDRATES, 2.9 G SATURATED FATTY ACIDS, OMG CHOLESTEROL, 473.4 MG

SODIUM, 8.3 G TOTAL DIETARY FIBER

 

 

 

Start to Finish Time:

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 262 Calories; 27g Fat (90.4%

calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 5 1/2

Fat.

 

NOTES : When the early spring vegetables appear on vegetable stands, don't

miss the chance to enjoy them in their pristine glory-gently

blanched and dressed with a simple herbed vinaigrette.

 

Mix up the vegetable combination as you like, using a variety of

colors and textures. It's very important to cook the vegetables

just until tender, or you'll miss what makes them so special-their

brilliant colors and delicate young flavors. We remove the

vegetables from the boiling water when they're still a little

undercooked: their residual heat will continue to soften them.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0