Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pinch | Saffron threads or powder |
| 1 each | Clove Garlic |
| ¼ cup | Water |
| 1½ teaspoon | White Wine Vinegar |
| 1½ pounds | Young Fennel Bulbs (750 g) |
| 1 pounds | Asparagus ( 125 g - about 1 bunch); tips only |
| 4 ounces | Snow Peas (50 g); trimmed |
| 2 ounces | Baby Zucchini (50 g - about 8) |
| 1 ounce | Baby Green Beans (25 g - about 20); trimmed |
| ¼ teaspoon | Salt |
| 1 pinch | Salt |
| 1 pinch | Cayenne |
| ¼ cup | Extra-Virgin Olive Oil |
| 1 teaspoon | Olive Oil |
| 2 ounces | Chantrelle or other firm fresh mushrooms (50 g); stems |
| \N \N | Trimmed |
| ½ pounds | Red and Yellow Cherry Tomatoes (250 g) |
| 2 cups | Baby Lettuce |
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