Recipe

Macedoine Of Vegetables - Breton Vegetable Salad With Chive Mayonnaise Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 months ago From:The Jerusalem Post June 19, 2008 Cooks in several regions of France have composed versions of the classic macedoine de legumes, according to the most popular vegetables of their province. Artichokes and cauliflower flourish in the western pro... More Prep:30m Cook:30m Servings:4	Mystic_rive
	artichokes green beans cauliflower carrots peas

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Ingredients

1 large lemon, halved (if using fresh artichokes)

2 large artichokes or 8 pieces frozen artichoke hearts

Salt and freshly ground pepper

1 1/2 cups green beans, ends removed, broken in

2 pieces

1 medium cauliflower, divided in medium florets

12 baby carrots, peeled

11⁄2 cups cooked peas (fresh or frozen)

1⁄3 cup mayonnaise

1 Tbsp. snipped chives

1 Tbsp. white wine vinegar

Salt and freshly ground pepper

3 Tbsp. vegetable oil or olive oil

1 head romaine lettuce, leaves rinsed and dried thoroughly

Directions

If using fresh artichokes, follow directions below. If using frozen artichoke hearts, cook them in boiling salted water about 7 minutes or until tender. Cool to lukewarm. Remove them and cut each in two pieces.

Cook green beans uncovered in a medium saucepan of boiling salted water over high heat for 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly.

Cook cauliflower uncovered in a large saucepan of boiling salted water over high heat about 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly. Divide half of cauliflower into smaller florets.

Put baby carrots in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer over medium heat for 5 minutes or until just tender when pierced with a knife; size of baby carrots varies greatly and this affects cooking time. Drain thoroughly.

Combine cooked artichokes, peas and small cauliflower florets in a bowl. Mix mayonnaise with 1 teaspoon of chives. Add enough mayonnaise to artichoke mixture to moisten it. Mix gently, taste and adjust seasoning.

To make vinaigrette: Whisk vinegar with salt and pepper in a small bowl; whisk in oil. Taste and adjust seasoning.

Make a bed of romaine lettuce on a large platter. Spoon artichoke and pea mixture into center. Arrange green beans, baby carrots and remaining cauliflower florets in piles around mixture and sprinkle them with vinaigrette. Sprinkle remaining chives over artichoke mixture and over separate cauliflower florets.

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Comments

lunasea 2 months ago said:
Good morning, JoyMarie - and thanks so much for this beautiful recipe. I love all of the veggies and the chive mayonnaise and lovely vinaigrette just lift this dish to the heavens. I'm saving this to try soon. It's a very classy dish. You get a 5 from me! :)

trigger 1 month, 4 weeks ago said:
Fantastic introduction Joymarie These are some of my favorite vegetables. That chive Mayonnaise is my favorite so far.Just in time for the holiday!
High five
Thank you
Michael

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