Salad platter
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dijon |
| 2 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Olive oil |
| 2 | eaches | Garlic cloves, minced |
| ¼ | cup | Parsley, minced |
| 1 | tablespoon | Basil, minced |
| ½ | teaspoon | Oregano |
| Salt & pepper | ||
| 2 | mediums | Red onions, thinly sliced |
| 1 | pounds | Tiny red potatoes |
| ½ | pounds | Haricots verts, chopped |
| 10 | ounces | Frozen artichoke hearts |
| 2 | eaches | Lemons, juiced |
| 1 | each | English cucumber, sliced & lightly salted |
| 2 | eaches | Heads Boston or Bibb lettuce washed & drained |
| 1 | bunch | Radishes, washed & trimmed |
| 1 | large | Celery heart, cut into spear |
| 16 | ounces | White beans, cooked |
| 4 | ounces | Nicoise olives |
Directions
In a small bowl, whisk together the mustard, vinegar, 2 tb olive oil, garlic, parsley, basil, oregano, salt & pepper. Stir in red onions & sert aside to marinate.
Cover potatoes with lightly salted water & boil for 20 minutes, or until just tender. Plunge into cold water. Drain & let cool. Slice & fan out on a plate. Drizzle with remaining olive oil & sprinkle with salt & pepper.
Bring a large pot of salted water to a boil & cook haricots verts for 3 to 8 minutes, till *al dente*. Drain & plunge & cold water. Drain.
Cook artichoke hearts according to package directions, adding lemon halves & half of the juice to the water. Drain, plunge in cold water & drain.
Line 6 or 8 dinner plates with lettuce leaves. Arrange marinted onions in an attractive pattern. Repeat with the remaining vegetables & beans. Just before serving, spoon leftover marinade over the salad.
"Veggie Life" September, 1994
Submitted By MICHELLE BRUCE On 02-05-95