MARINATED VEGETABLES
For these simple sides, each vegetable is cooked separately and tossed in the same basic vinaigrette. I’ve added different herbs to each vegetable for variation, but the mustard vinaigrette is well-suited to mixing and matching or using other herbs, such as basil, for a combination. This dressing will also be used as the base for the Olive Oil Vinaigrette in the Charred Tomato, Cucumber, and White Bean Salad recipe.
Serves 4
Dijon Vinaigrette
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed or
minced to a paste
2 tablespoons olive oil
1 teaspoon salt
dash of hot sauce
freshly ground black pepper
Whisk together the lemon juice,
sherry, mustard, and garlic. Slowly pour in the olive oil while whisking to emulsify. Whisk in the salt, hot sauce, and pepper to taste. Divide the dressing evenly among 4 small bowls for each of 3 vegetables as well as the other vinaigrette.
More Summertime Recipes that Can Be Easily Packed Up for an Impromptu Meal Outdoors: http://article.homebydesign.com/pages/article/HBD_JUN_12_05/1148/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
For these simple sides, each vegetable is cooked separately and tossed in the same basic vinaigrette. I’ve added different herbs to each vegetable for variation, but the mustard vinaigrette is well-suited to mixing and matching or using other herbs, such as basil, for a combination. This dressing will also be used as the base for the Olive Oil Vinaigrette in the Charred Tomato, Cucumber, and White Bean Salad recipe.
Serves 4
Dijon Vinaigrette
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 cloves garlic, crushed or
minced to a paste
2 tablespoons olive oil
1 teaspoon salt
dash of hot sauce
freshly ground black pepper
Whisk together the lemon juice,
sherry, mustard, and garlic. Slowly pour in the olive oil while whisking to emulsify. Whisk in the salt, hot sauce, and pepper to taste. Divide the dressing evenly among 4 small bowls for each of 3 vegetables as well as the other vinaigrette.
More Summertime Recipes that Can Be Easily Packed Up for an Impromptu Meal Outdoors: http://article.homebydesign.com/pages/article/HBD_JUN_12_05/1148/index.html
John Hatcher
Keller Williams Realty - The Hatcher Group
6 Deering Street | Portland, Maine 04101
207-775-2121 Office | 207-775-2122 Fax
http://JohnHatcher.us
John@JohnHatcher.us
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