This is a family favorite and not only is it delicious but easy to prepare. It’s a unique way to serve 5 vegetables in one dish and the vinaigrette enhances the flavors of the vegetables. At our family reunion this summer, I made this and while everyone enjoyed it, my sister Patrice waxed lyrical about it. I have to admit the aromas of this dish do have you coming back for more. Pair it with rice and salmon especially if some of your family or guests are vegetarian.
For the vinaigrette:
2 tablespoons light soy sauce
2 teaspoons Dijion mustard
2 teaspoons curry powder
1 teaspoons fine sea salt
1 teaspoon black pepper
For the salad:
1 lb. Tomatoes (I use cherry tomatoes as they’re sweeter)
1/2 cup finely chopped shallots
1 bunch broccoli cut into 1.5” florets
1/2 head cauliflower cut into 1.5” florets
1/2 lb. Turnips peeled & cut into 1/4” thick rounds & the rounds halved
1/2 lb. Haricots verts or other thin green beans trimmed
3 tablespoons finely chopped chives
3 tablespoons finely chopped fresh cilantro (coriander)
Mix all the ingredients in a small plastic container, cover and shake until blended.
Cut tomatoes into quarters. Cook broccoli, cauliflower, turnip & haricots vert in a large pot of boiling water until crisp-tender, about 5 minutes then drain well (can also use a microwave to partially cook the vegetables). Toss warm vegetables with tomatoes, shallots, chives, cilantro & vinaigrette.
The Culinary Chase’s Note: Vinaigrette may be made 8 hours ahead & chilled, covered. Bring to room temperature before using. This salad can also be served at room temperature. Also, don’t be afraid to experiment with other vegetables you like. Use this recipe as a guide and create your own vegetable dish. Enjoy!