Centro's vegetable salad

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



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

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