Vegetable Salad

Name: Vegetable Salad
Total time: 20 min
Yield: 6 servings
Ingredients: 4 small zucchini (1 pound); 4 medium carrots (10 ounces); 4 stalks celery (6 ounces), as white as possible; 5 or 6 scallions (5 ounces); 1 small head cauliflower (1 pound), washed and separated into 1 1/2-inch florets; 6 large radishes, washed and cut into 1/4-inch slices; 2 tablespoons Dijon-style mustard; 1/3 cup peanut oil; 1 tablespoon cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

By Jacques Pepin

Total Time: 20 minutes
Rating: 3(7)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Time to Eat More Cauliflower And Look Less Like One

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Ingredients

Yield:6 servings

For the Salad

4small zucchini (1 pound)
4medium carrots (10 ounces)
4stalks celery (6 ounces), as white as possible
5 or 6scallions (5 ounces)
1small head cauliflower (1 pound), washed and separated into 1½-inch florets
6large radishes, washed and cut into ¼-inch slices

For the Dressing

2tablespoons Dijon-style mustard
⅓cup peanut oil
1tablespoon cider vinegar
½teaspoon salt
½teaspoon freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
To cook the vegetables, bring 4 cups of water to a boil in a saucepan.
Step 2
Meanwhile, trim and wash the zucchini. Cut into 3-inch chunks, and then into 1-inch sticks. Peel the carrots and celery, and cut both into sticks 2 inches by ½ inch. Trim and wash the scallions, and cut into 2-inch sticks.
Step 3
Put the carrots and celery into the boiling water and cook 2 minutes. Add the cauliflower and boil 5 minutes. Then add the zucchini and cook 1 minute. Stir in the scallions and radishes and cook 10 seconds longer. Drain, reserving the vegetable stock for soup.
Step 4
To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad. Add the hot vegetables and toss to coat with the dressing. Serve lukewarm or at room temperature, but not cold.