Crudites with Vinaigrette Recipe

Name: Crudites with Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 small red potatoes; 1/4 teaspoon salt; 1/2 pound asparagus (tough ends snapped off); 1/2 bunch broccoli, cut into small florets; 6 small carrots, peeled; 10 edible-pod peas, string removed; 6 scallions, including green tops, chopped; 1/2 pound small (1 to 1 1/2-inch diameter) button mushroom caps, cleaned with damp towel; 4 or 5 small inner leaves from 1 head of romaine lettuce, washed and crisped by soaking in ice water; 3 tablespoons white wine vinegar; 2/3 cup chopped fresh parsley; 1 1/2 teaspoons dried tarragon, crumbled; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/4 cups olive oil

Servings: persons

5 small red potatoes
1/4 teaspoon salt
1/2 pound asparagus (tough ends snapped off)
1/2 bunch broccoli, cut into small florets
6 small carrots, peeled
10 edible-pod peas, string removed
6 scallions, including green tops, chopped
1/2 pound small (1 to 1 1/2-inch diameter) button mushroom caps, cleaned with damp towel
4 or 5 small inner leaves from 1 head of romaine lettuce, washed and crisped by soaking in ice water
3 tablespoons white wine vinegar
2/3 cup chopped fresh parsley
1 1/2 teaspoons dried tarragon, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups olive oil

1
In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes.
2
Remove the potatoes from the water and set aside.
3
Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.
4
Remove the vegetables from the pot and rinse in ice water.
5
Drain the vegetables and dry.
6
Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.
7
Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.
8
With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens.
9
Turn the blender off and on to mix the ingredients well.
10
Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.
11
Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 small red potatoes, 1/4 teaspoon salt, 1/2 pound asparagus (tough ends snapped off), 1/2 bunch broccoli, cut into small florets, and more.

Yes, Crudites with Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crudites with Vinaigrette

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