Yield: 8 servings
Measure | Ingredient |
---|---|
¼ cup | Plus 1 T red wine vinegar |
3 tablespoons | Dijon mustard |
½ cup | Plus 2 T olive oil |
2 tablespoons | Minced fresh basil OR |
2 teaspoons | Dried basil |
2 tablespoons | Minced fresh chives or |
\N \N | Green onions |
1 teaspoon | Minced fresh rosemary OR |
½ teaspoon | Dried rosemary |
2 \N | Large cucumbers, peeled, halved, seeded, thinly sliced |
2 teaspoons | Salt |
2 \N | Large raw beets, peeled, grated |
2 \N | Large carrots, peeled, grated |
2 \N | Large zucchini, grated |
1 \N | Bunch radishes, trimmed |
Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in olive oil. Mix in basil, chives and rosemary. Season with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour.
Rinse and drain well. Place cucumbers in small bowl; add enough dressing to coat.
Place beets, carrots and zucchini in separate bowls. Toss each vegetable with enough dressing to coat. (Vegetables can be made 4 hours ahead. Cover and chill.)
Mound vegetables on platter. Garnish with radishes.
Bon Appetit/May 94 Typed by Didi Pahl