Centro's vegetable salad

4 servings

Ingredients

Quantity 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
Trimmed
½ pounds Red and Yellow Cherry Tomatoes (250 g)
2 cups Baby 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

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