Tuesday, June 19, 2012

Crudites Salad


This is the salad I was raving about earlier this week on Facebook.  I think I will be making it quite a lot this summer.  It is easy, delicious and very refreshing.  I bet lots of different veggies could be substituted in.

For 2 servings:

1 leek
1-1/2 tbsp Classic Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
4 button (white) mushrooms, sliced
1 tomato, sliced
1 carrot, shredded

Prepare the leeks:  cut off the dark green tops and discard, slice the white and pale-green parts into large chunks, then boil or steam them for about 10 minutes, until soft.  Drain the leeks and let cool a few minutes.

With a serrated knife, cut each chunk of the leeks into rounds about 1 cm thick and transfer them to a bowl.  Pour in the Classic Vinaigrette (I doubled the lemon/olive oil dressing and used that instead), then season with salt and pepper.  Blend gently and set aside.

In a small bowl, add the oil, lemon juice, salt and pepper.  Beat well, using a fork, until the dressing is emulsified.  Set aside.

Prepare the other vegetables and place them in 3 different bowls.  Portion out the lemon vinaigrette to the bowls, then toss each to combine.

Arrange the dressed vegetables in 4 separate mounds onto individual serving plates.  Serve.

From soscuisine.com