"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

VEGETABLE SALAD WITH TOASTED WALNUT VINAIGRETTE Recipe

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This recipe for VEGETABLE SALAD WITH TOASTED WALNUT VINAIGRETTE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
This salad and the dressing can be prepared 1 day ahead, wrapped separately and refrigerated. Let vegetables come to room temp before tossing with dressing:

Vinaigrette Dressing
c. minced shallot
1 T. each Dijon mustard and sugar
c. champagne vinegar
2 tsp. chopped fresh thyme
1 tsp. kosher salt
tsp. freshly ground pepper
c. walnut oil

Salad
1-1/2 c. shelled walnuts
2# green beans, trimmed
1 small head cauliflower, cut into small florets (4 cups)
2 c. shredded carrots
1 each large red and yellow bell pepper, seeded, cut into thin strips
1 small red onion, halved, thinly sliced
1 head radicchio (6 oz.), coarsely shredded

Dressing in small bowl, whish all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.

Directions:
Directions:
Salad heat oven to 350. Toast walnuts on a baking sheet 10 minutes or until fragrant; cool. In large pot of boiling, salted water, cook green beans and cauliflower together, 5 to 7 minutes, stirring once or twice, until crisp-tender. Drain in colander; rinse under cold running water until cool; drain again. Pat dry w/paper towel, transfer to bowl. Add remaining salad ingredients and toasted walnuts. Re-whisk dressing and pour over salad; toss gently to coat. Transfer to a salad bowl.

 

 

 

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