Recipe

Mixed Vegetable Salad Recipe


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Ingredients
  • 1 tbsp sliced fresh flat-leaf parsley
  • 1 tbsp olive oil
  • 3 bay leaves
  • 1 c (1/2-inch-thick) slices carrot
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1/2 c white wine vinegar
  • 2 tsps sea salt
  • 5 garlic cloves, peeled & sliced
  •  Vegetables:
  • 2 c sliced fennel bulb
  • 4 quarts water
  • 1 c dry white wine
  • 8 oz button mushrooms, halved
  • 1/4 tsp crushed red pepper
  • 2 c coarsely sliced red onion
  • 1 tbsp sea salt
  • 2 c small cauliflower florets
  • 1 c (1-inch) cut green beans
  •  Marinade:
  • 2 thyme sprigs
  • 1/4 c fresh lemon juice
  • 1 tsp sugar

Directions
  • Step #1 To prepare marinade, mix first 12 ingredients in a medium saucepan; bring to a boil.
  • Step #2 Cook until reduced to 1 c (about 12 mins).
  • Step #3 Let cool; discard bay leaves & thyme.
  • Step #4 To prepare vegetables, bring water & 1 tbsp sea salt to a boil in a Dutch oven.
  • Step #5 Add cauliflower, carrot, & beans; cook 2 mins.
  • Step #6 Add fennel, onion, & mushrooms; cook 3 mins.
  • Step #7 Drain; rinse with cold water.
  • Step #8 Drain.
  • Step #9 Place vegetables In a large-ish bowl.
  • Step #10 Pour marinade over vegetables; toss well to coat.
  • Step #11 Cover up & chill 4 hrs.
  • Step #12 Drain; sprinkle with parsley.
  • Enjoy the Mixed Vegetable Salad recipe

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