About Vegetable Salad Recipes
| Source:- Google.com.pk |
(SALADE DE LEGUMES AU FROMAGE DE CHEVRE)
This recipe can be prepared in 45 minutes or less.
ingredients
12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
1/2 cup pitted Kalamata olives or other brine-cured black olives
6 anchovy fillets
1 tablespoon drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
4 green onions (white and pale green parts only), thinly sliced
5 teaspoons chopped fennel fronds (optional)
4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
Fresh basil sprigs
preparation
Steam potatoes until tender, about 10 minutes. Cool completely.
Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.
This recipe can be prepared in 45 minutes or less.
ingredients
1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil
preparation
Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.
Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.
ingredients
2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 pound asparagus, trimmed
3 large egg yolks
1 garlic clove, grated (use a Microplane)
2 flat anchovy fillets in oil, chopped
1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup vegetable oil
preparation
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.
What to drink:
Fontaleoni Vernaccia di
San Gimignano '07
cooks' notes:
•The egg yolks in the dressing are not cooked. For a quicker, egg-safe dressing, use 2/3 cup mayonnaise in place of the yolks and oil.
•Vegetables and dressing can be prepared 3 hours ahead and chilled separately (vegetables in sealable bags lined with damp paper towels).
This recipe can be prepared in 45 minutes or less.
ingredients
For dressing:
1/3 cup nonfat sour cream
3 tablespoons Dijon mustard
2 tablespoons low-fat mayonnaise
1 teaspoon sugar
For salad:
1 1/2 pounds white fingerling or other small white potatoes
6 celery ribs
4 large eggs
2 Belgian endives
1 medium zucchini
1/4 sweet onion such as Vidalia
1 bunch fresh chives
preparation
Make dressing:
In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
Make salad:
In a large saucepan cover potatoes with salted water by 2 inches and simmer until just tender, about 20 minutes. Drain potatoes and, when cool enough to handle, cut into 1/4-inch-thick slices. Diagonally slice celery and hard-boil eggs. When eggs are cool enough to handle, cut whites into 1/4-inch dice, reserving yolks for another use. Thinly slice endives crosswise and cut zucchini crosswise into 1/8-inch-thick slices. Thinly slice onion. Chop enough chives to measure 1/2 cup. Vegetables, egg whites, and chives may be prepared up to this point 4 hours ahead and chilled separately, covered. Just before serving, in a large bowl gently toss all ingredients with dressing to coat well.
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Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
Vegetable Salad Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pic
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