Marinated Vegetable and Herb Salad

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Marinated Vegetable and Herb Salad

 

Salad:

coarse salt

2 small artichokes

1 small fennel bulb

2 small carrots

2 small turnips

1 firm, small zucchini

1 small acorn squash

6 small asparagus stalks

1/2 cup fava beans, shelled and peeled

1 cup fresh peas

2 ripe tomatoes

1/2 cup total of the following fresh herbs, finely chopped: basil, parsley,

chives, chervil, tarragon, and/or sage

 

Vinaigrette:

1 tbsp. dijon mustard

2 tbsps. balsamic vinegar

2/3 cup extra-virgin olive oil

salt and freshly ground black pepper

 

Additional fresh herbs for garnish

Extra-virgin olive oil

 

1. For the vegetable salad: Clean and trim all the vegetables, then dice

into small cubes. Cook each kind of vegetable separately in boiling, salted

water. Cook artichokes, fennel, carrots, and turnips for 2 minutes each.

Cook zucchini, squash, asparagus, beans, and peas for 30 seconds. Drain

vegetables, then plunge them into a bowl of ice water. Drain again on paper

towels to absorb any water. Set aside.

2. For the vinaigrette: In a large bowl, whisk mustard and vinegar together,

adding olive oil in a thin stream. Season to taste with salt and pepper.

3. Add cooked vegetables, tomatoes, and chopped herbs to vinaigrette. Mix

gently and thoroughly. Refrigerate for 24 hours.

4. Arrange the marinated vegetables on plates. Garnish with fresh herbs and

a drizzle of olive oil. Serves 6.

 

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