Centro's vegetable salad

4 servings

Ingredients

QuantityIngredient
1pinchSaffron threads or powder
1eachClove Garlic
¼cupWater
teaspoonWhite Wine Vinegar
poundsYoung Fennel Bulbs (750 g)
1poundsAsparagus ( 125 g - about 1 bunch); tips only
4ouncesSnow Peas (50 g); trimmed
2ouncesBaby Zucchini (50 g - about 8)
1ounceBaby Green Beans (25 g - about 20); trimmed
¼teaspoonSalt
1pinchSalt
1pinchCayenne
¼cupExtra-Virgin Olive Oil
1teaspoonOlive Oil
2ouncesChantrelle or other firm fresh mushrooms (50 g); stems
Trimmed
½poundsRed and Yellow Cherry Tomatoes (250 g)
2cupsBaby Lettuce

Directions

SALAD

CENTRO'S VEGETABLE SALAD

Whoopi Goldberg loved this medley of lightly cooked veggies.

Chantrelles and baby vegetables sold at stores like Harvest Wagon and Pusateri's.

DRESSING:

For dressing, combine saffron, garlic, water, vinegar, salt, sugar and cayenne in bowl. slowly whisk in olive oil. Remove and discard leafy fennel tops. Cut bulbs into quarters; remove core. Cut each quarter into half. Bring big pot of salted water to boil. Add fennel; cook 2 minutes. Add asparagus, snow peas, zucchini and beans. Cook 2 to 3 minutes or until vegetables are tender-crisp.. Drain and immerse in iced water to stop cooking. Drain; pat dry. Heat oil in small skillet over medium-high heat. Add mushrooms; cook about 1 minute. Remove from heat. In bowl, combine fennel, asparagus, snow peas, zucchini and beans. Reserve 2 tablespoons dressing; toss remainder with vegetables. Place vegetables attractively in center of serving plates. Top Garnish with baby lettuce. Drizzle remaining dressing over all.

From Star Tested: Toronto Star 22 March, 1995