Green crudites with lemon thyme vinaigrette - bon appetit
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Fresh-lemon juice |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Grated lemon peel |
| 1 | tablespoon | Dijon mustard |
| ⅔ | cup | Olive oil |
| ½ | tablespoon | Salt |
| ¼ | tablespoon | Freshly ground pepper |
| 1 | large | Bunch broccoli, trimmed, cut into florets with 2-inch stems |
| ½ | pounds | Green beans, trimmed |
| ½ | pounds | Sugar snap pens, stems and strings removed |
| 2 | tablespoons | Minced fresh thyme OR |
| 1 | tablespoon | Dried, crumbled |
Directions
Combine vinegar, lemon juice, shallots, lemon peel and mustard in medium bowl. Gradually whisk in oil. Mix in salt and pepper.
(Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Use at room temperature.)
Bring large pot of salted water to boil. Add broccoli and cook until just crisp-tender, about 2 minutes. Remove from water using slotted spoon. Refresh in bowl of cold water. Add green beans to boiling water and cook until crisp-tender, about 5 minutes. Refresh in cold water. Add sugar snap peas to boiling water and cook until just crisp-tender, about 2 minutes. Refresh in cold water. Drain vegetables well. Wrap in paper towels and plastic bag and refrigerate until well chilled. (Can be prepared 8 hours ahead.) Arrange vegetables on large platter. Stir thyme into vinaigrette.
Spoon over vegetables and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary