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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.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


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

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.

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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