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Crudités with Vinaigrette

Ingredients

serves 6 to 8. serving size: 1/2 cup as a side dish, 1 cup as a main dish.

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

Dressing

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. Step 1

    In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes. Remove the potatoes from the water and set aside.

    Step 2

    Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.

    Step 3

    Remove the vegetables from the pot and rinse in ice water. Drain the vegetables and dry. Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.

    Step 4

    Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.

    Step 5

    With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens. Turn the blender off and on to mix the ingredients well.

    Step 6

    Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.

    Step 7

    Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.

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