Vegetable Salad Ala Grecoue Recipe
Summary
Cooking Time50 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Extra-virgin olive oil - 2/3 cup | ||
| Onions | 2 Medium, finely chopped | |
| Dry white wine | 1 Bottle (1l) | |
| Lemon juice | 1 1/2 Cup (16 tbs) | |
| Imported bay leaves - 3 | ||
| Thyme | 2 Teaspoon | |
| Mustard seeds | 2 Teaspoon | |
| Salt | 1 Tablespoon | |
| Pepper | 3/4 Teaspoon | |
| Mushrooms - 3/4 pound, stems trimmed, quartered if large | ||
| Zucchini - 3/4 pound, cut into 3-by-1/2- inch sticks | ||
| Thin green beans - 3/4 pound, cut in half | ||
| Belgian endives | 3/4 pound | |
| Cauliflower florets | 3/4 pound | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
MAKING
1) In a large nonreactive saucepan, add olive oil to heat up.
2) Sauté the onions to cook over moderately high heat for 4 to 5 minutes, until translucent.
3) Pour in wine, lemon juice and add bay leaves, thyme, mustard seeds, salt, pepper and 5 cups of water.
4) Bring the mixture to a boil. Simmer for 10 minutes, by reducing the heat to moderately low.
5) Add the vegetables one by one to the broth and return the liquid to a boil.
6) Cook covered, about 15 minutes for the mushrooms and cook uncovered, 1 1/2 minutes for the zucchini, 4 minutes for the beans, 6 minutes for the endives and 4 minutes for the cauliflower.
7) With a slotted spoon, remove the vegetables to individual bowls as soon as they are cooked.
8) Make bite-size pieces from the endive.
9) In a large platter, place the vegetables in groups. Place inside refrigerator.
SERVING
10) Sprinkle the vegetables with the parsley before serving.
1) In a large nonreactive saucepan, add olive oil to heat up.
2) Sauté the onions to cook over moderately high heat for 4 to 5 minutes, until translucent.
3) Pour in wine, lemon juice and add bay leaves, thyme, mustard seeds, salt, pepper and 5 cups of water.
4) Bring the mixture to a boil. Simmer for 10 minutes, by reducing the heat to moderately low.
5) Add the vegetables one by one to the broth and return the liquid to a boil.
6) Cook covered, about 15 minutes for the mushrooms and cook uncovered, 1 1/2 minutes for the zucchini, 4 minutes for the beans, 6 minutes for the endives and 4 minutes for the cauliflower.
7) With a slotted spoon, remove the vegetables to individual bowls as soon as they are cooked.
8) Make bite-size pieces from the endive.
9) In a large platter, place the vegetables in groups. Place inside refrigerator.
SERVING
10) Sprinkle the vegetables with the parsley before serving.
Chef
