Blanched Vegetable Salad
By: Anonymous
Published: Monday, November 30, 2009 - 2:02pm

Ingredients




Boiling water
1/4 cup celery
1/2 cup cauliflower
1/2 cup carrots
1 pound green beans
2 tomatoes
1 shallot
1/4 pound mushrooms
Cold water
Slotted spoon
Paper towels
2 lbs. watercress for base
1 pound grated white cheese
1/4 cup tarragon vinegar
2 teaspoons lime juice
2 teaspoons fresh mustard seed
1/4 cup oil

Preparation

1 Cut vegetables. In turn, drop in boiling water, remove with slotted spoon. Plunge in cold water. Drain on paper towel. 2 Celery in boiling water 4 minutes, cauliflower - 4 minutes, carrots - 5 minutes, green beans - 5 to 7 minutes. 3 Mix with remaining vegetables and cheese. Slowly blend oil with vinegar, juice and seeds. Add to vegetables. Place on bed of watercress.