Cold Vegetables In Mustard Dressing Recipe
Ingredients
| Wine vinegar | 2 Tablespoon | |
| 1 tablespoon Dijon-style mustard | ||
| 1 egg, at room temperature | ||
| Lemon juice | 1 Tablespoon | |
| Olive oil | 8 Tablespoon | |
| 6 carrots, peeled and sliced | ||
| Zucchini | 3 Medium, sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the vinegar, mustard, salt, pepper, egg, and lemon juice in a food blender, and mix for 30 seconds.
Slowly add the olive oil.
Refrigerate.
Blanch the carrots for 10 minutes in boiling water; then add the squash.
Cook for another 5 minutes, drain, and refrigerate.
When the vegetables are cold, toss them with a bit of the dressing, and serve as a vegetable side dish.
Slowly add the olive oil.
Refrigerate.
Blanch the carrots for 10 minutes in boiling water; then add the squash.
Cook for another 5 minutes, drain, and refrigerate.
When the vegetables are cold, toss them with a bit of the dressing, and serve as a vegetable side dish.
Chef
