Ingredients: |
Ingredients: DRESSING:
3 CUPS OLIVE OIL
1 CUP WHITE WINE VINEGAR
1 BAY LEAF
1 SPRIG THYME
1 SPRIG ROSEMARY
1 CLOVE GARLIC, LIGHTLY CRUSHED
1 TABLESPOON WHITE PEPPERCORNS
1 TABLESPOON CORIANDER SEEDS
3 STAR ANISE
SALAD:
3 BABY CARROTS, PEELED
1 CUP CAULIFLOWER FLORETS
6 PEARL ONIONS, PEELED
2 ARTICHOKES, PEELED, COOKED & CUT INTO WEDGES
5 BABY LEEKS, TRIMMED & CUT IN HALF
4 RIBS CELERY, PEELED AND CUT INTO WEDGES
SALAD GREENS, GARNISH
CARROT & GINGER VINAIGRETTE, GARNISH:
1 CUP + 1 TABLESPOON OLIVE OIL
2 TABLESPOONS WHITE WINE VINEGAR
SALT & PEPPER
3 CARROTS, PEELED & FINELY CHOPPED
1 OUNCE GINGER, FINELY CHOPPED
WATER AS NEEDED
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Directions: |
Directions:REGARDING THE DRESSING:
PLACE ALL INGREDIENTS INTO A PAN AND HEAT GENTLY FOR 15 MINUTES. LEAVE TO INFUSE UNTIL AT ROOM TEMPERATURE, (APPROXIMATELY 1 HOUR). REFRIGERATE IF NECESSARY. CHECK SEASONING.
REGARDING THE SALAD:
PREPARE ALL THE VEGETABLES AND BLANCH EACH ONE UNTIL JUST COOKED. WARM THE DRESSING AGAIN, AND MARINADE THE VEGETABLES.
REGARDING THE CARROT & GINGER VINAIGRETTE GARNISH:
MIX ONE CUP OF THE OIL WITH THE WHITE WINE VINEGAR TO FORM A BASIC VINAIGRETTE. ADD SALT & PEPPER TO TASTE.
SWEAT THE CARROTS & GINGER IN THE REMAINING OLIVE OIL OR UNTIL COMPLETELY SOFT BUT WITH NO COLOR. ADD ENOUGH WATER TO COVER AND SIMMER FOR FIVE MINUTES. PUREE IN BLENDER AND STRAIN THROUGH A FINE SIEVE. ADD MORE WATER IF TOO THICK. SEASON AND MIX WITH A SMALL AMOUNT OF VINAIGRETTE TO FORM A SMOOTH POURING PUREE.
TO SERVE, ARRANGE THE VEGETABLE IN THE CENTER OF THE PLATE AND FINISH WITH SALAD GREENS AND DRIZZLE WITH THE CARROT & GINGER VINAIGRETTE AS WELL AS THE DRESSING. |
This recipe for SALAD - VEGETABLE SALAD - WARM - W/CARROT & GINGER VINAIGRETTE is from