Crudites Salad
This is the salad I was raving about earlier this week on Facebook. I think I will be making it quite a lot this summer. It is easy, delicious and very refreshing. I bet lots of different veggies could be substituted in.
For 2 servings:
1 leek
1-1/2 tbsp Classic Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
4 button (white) mushrooms, sliced
1 tomato, sliced
1 carrot, shredded
Prepare the leeks: cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft. Drain the leeks and let cool a few minutes.
With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl. Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper. Blend gently and set aside.
In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork, until the dressing is emulsified. Set aside.
Prepare the other vegetables and place them in 3 different bowls. Portion out the lemon vinaigrette to the bowls, then toss each to combine.
Arrange the dressed vegetables in 4 separate mounds onto individual serving plates. Serve.
From soscuisine.com
For 2 servings:
1 leek
1-1/2 tbsp Classic Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
4 button (white) mushrooms, sliced
1 tomato, sliced
1 carrot, shredded
Prepare the leeks: cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft. Drain the leeks and let cool a few minutes.
With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl. Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper. Blend gently and set aside.
In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork, until the dressing is emulsified. Set aside.
Prepare the other vegetables and place them in 3 different bowls. Portion out the lemon vinaigrette to the bowls, then toss each to combine.
Arrange the dressed vegetables in 4 separate mounds onto individual serving plates. Serve.
From soscuisine.com
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