Yield: 8 servings
|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 \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