Vegetable salad platter with rosemary dressing

8 servings

Ingredients

Quantity Ingredient
1 Chayote; peeled
2 Peeled carrots
1 Cauliflower
½ bunch Broccoli
2 Zucchini; or more
1 pint Cherry tomatoes; halved for garnish
Black olives; for garnish
1½ cup Oil
½ cup Red wine vinegar
2 teaspoons Sugar
½ teaspoon Paprika
1 tablespoon Crushed dried rosemary leaves
2 Cloves garlic; split
Salt

Directions

ROSEMARY DRESSING

DRESSING: Combine the oil, vinegar, sugar, paprika, rosemary, adnd garlic in a small bowl or jar. Season to taste with salt. Shake vigorously and then refrigerate overnight to blend flavors. MAKES ABOUT 2 CUPS DRESSING SALAD: steam the vegetables, but do not overcook. They should be just tender-crisp.

Slice the chayote in thin wedges. Julienne the carrots and cut the cauliflower and broccoli into florets. Slice the zucchini in thin rings.

Marinate them in half the rosemary dressing overnight.

At serving time, arrange the marinated vegetables on a large platter and garnish with cherry tomatoes and black olives. Serve with additional rosemary dressing on the side.

MAKES 8 TO 10 SERVINGS

[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES (NY: Abrams)]; [Hanneman 1998 June] Notes: "Next time you need a spectacular presentation of vegetables, try this. Just be sure not to overcook any of the vegetables as they should still be a bit crunchy." This salad tastes best when served at room temperature, so if you do it ahead and refrigerate, allow time for the vegetable to warm for serving; about 30 minutes.

Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Sep 14, 1998, converted by MM_Buster v2.0l.

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