Vegetable Salad With Curry-Soy Vinaigrette
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
56
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Light Soy Sauce2 tsps
Dijon Mustard2 tsps
Madras Curry Powder1 tsp
Fine Sea Salt1 cup
Extra-Virgin Olive Oil450 g
Tomatoes1 cup
Shallot (finely chopped)3 tbsps
Chives (finely chopped fresh)3 tbsps
Cilantro (finely chopped fresh)Directions:
1
Make vinaigrette: Whisk together vinaigrette ingredients
2
Whisk together vinaigrette ingredients
3
Make salad: Blanch and peel tomatoes
4
Seed and cut into 1-inch pieces
5
Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible
6
Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well
7
Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette
8
Blanch and peel tomatoes
9
Seed and cut into 1-inch pieces
10
Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible
11
Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well
12
Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette