*  Exported from  MasterCook  *
 
                        Mixed Vegetables Vinaigrette
 
 Recipe By     : Cooking Live Show #8892
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        small red potatoes
      3/4  pound         haricots verts (thin french green beans) --
      trimmed
    1      pound         one inch baby pattypan squash -- trimmed
    4      bunches       baby carrots (about 24) -- trimmed and peeled
    3      bunches       small radishes (about 24) -- trimmed
                         for the vinaigrette:
    1      large         shallot -- chopped
    1      large         garlic clove -- chopped
    2      teaspoons     coarse-grained mustard
    2      tablespoons   fresh lemon juice
    2      teaspoons     balsamic vinegar
      1/3  cup           olive oil
 
 In a large saucepan combine the potatoes with enough cold water to
 cover them by 1 inch and simmer them, covered, for 10 to 15 minutes,
 or until tender. Drain the potatoes, let them cool completely, and cut
 them into 1/4-inch-thick slices. In a kettle of boiling water cook
 separately the haricots verts, the squash, and the carrots for 3 to 5
 minutes each, or until each vegetable is crisp-tender, transferring
 them as they are cooked with a slotted spoon to a bowl of ice and cold
 water to stop the cooking. Transfer the vegetables with the slotted
 spoon to paper towels and pat them dry. In the kettle of boiling water
 cook the radishes for 2 to 3 minutes, or until they are crisp-tender,
 and transfer them with the slotted spoon to the bowl of ice and cold
 water. Drain the radishes and pat them dry. Transfer the vegetables to
 5 separate bowls and chill them, covered. The vegetables may be cooked
 1 cay in advance and kept covered and chilled.
 
 Make the vinaigrette: In a blender or food processor blend together
 the shallots, the garlic, the mustard, the lemon juice, the vinegar,
 and salt and pepper to taste until the mixture is smooth,
 
 with the motor running add the oil in a stream, and blend the dressing
 until it is emulsified.
 
 Divide the vinaigrette evenly among the 5 bowls, toss each vegetable
 to coat it with the dressing, and arrange the vegetables decoratively
 on a large platter.
 
 Yield: 12 servings
 
 
 
 
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