Tarragon Vegetable Salad Recipe
Ingredients
| 1/2 cup olive oil or salad oil | ||
| White wine vinegar | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1 teaspoon each salt and tarragon leaves | ||
| Dijon Mustard | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 shallot, finely chopped (or 1/4 cup chopped green onion) | ||
| Potatoes | 1 pound, skinned | |
| 1 pound green beans, cut in 1-inch lengths | ||
| 1 pound turnips, peeled and cut in 1/2-inch squares | ||
| Frozen carrots package | 2 , thawed | |
| Lettuce leaves | ||
| Cherry tomatoes | 8 | |
Directions
Stir together oil, vinegar, parsley, salt, tarragon, mustard, pepper, and shallot; set aside.
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes); drain.
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Meanwhile, steam green beans over boiling water for about 7 minutes or until crisp-tender.
Rinse with cold water and drain well.
Steam turnips over boiling water for about 8 minutes or until tender when pierced.
Rinse with cold water and drain well.
In a large bowl, combine potatoes, beans, turnips, and thawed carrots and peas.
Pour dressing over all and stir gently.
Cover and chill for at least 8 hours or until next day; stir occasionally.
About 1 hour before serving, line a shallow serving dish with lettuce leaves and halve the cherry tomatoes.
Mound salad in center of lettuce and garnish with tomato halves.
Let stand at room temoera-ture until serving time.
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes); drain.
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Meanwhile, steam green beans over boiling water for about 7 minutes or until crisp-tender.
Rinse with cold water and drain well.
Steam turnips over boiling water for about 8 minutes or until tender when pierced.
Rinse with cold water and drain well.
In a large bowl, combine potatoes, beans, turnips, and thawed carrots and peas.
Pour dressing over all and stir gently.
Cover and chill for at least 8 hours or until next day; stir occasionally.
About 1 hour before serving, line a shallow serving dish with lettuce leaves and halve the cherry tomatoes.
Mound salad in center of lettuce and garnish with tomato halves.
Let stand at room temoera-ture until serving time.
Chef
