Yield: 4 servings
|1 pinch||Saffron threads or powder|
|1 each||Clove Garlic|
|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 cup||Extra-Virgin Olive Oil|
|1 teaspoon||Olive Oil|
|2 ounces||Chantrelle or other firm fresh mushrooms (50 g); stems|
|½ pounds||Red and Yellow Cherry Tomatoes (250 g)|
|2 cups||Baby Lettuce|
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.
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