Hearty Vegetable Salad and Vinaigrette

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: A Tale of Two Roommates, Part 1

Rated: 2 stars out of 5Rate itRead users' reviews (1)

RECIPE
COMMENTS & REVIEWS(1)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

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Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 30 min
Total:: 1 hr 5 min

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Ingredients

4 new potatoes
8 fingerling potatoes
4 waxy Peruvian purple potatoes
2 large beets
1 cup rice wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and pepper
2 cups shredded carrots
1 cup cherry tomatoes, halved
2 cups green beans, blanched
2 cups snow peas, blanched
1 small head leafy green lettuce
8 ounces albacore tuna, white meat in spring water, drained
1 cup Nicoise olives

Directions

In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.

Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.

In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.

In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.

In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.

Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.

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Comments & Reviews

recipe Hearty Vegetable Salad and Vinaigrette
Anonymous 02-13-2005
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Controversial at our dinner table
Rated: 2 stars out of 5

This was a very unpopular meal with my family! First off, I had trouble finding all the potatoes, and after visiting two high... end markets, gave up. However, I was able to find the peruvian potatoes (they taste just like ... potatoes!) I mixed these with new red potatoes since the fingerling potatoes were not to be found in North Dallas. Following the directions to the letter, I found that sprinkling only 2 Tb. barely hit the flavor meter on the veggies and 2 Tb. to be weak on the salad. I love pickled beets and 3 bean salad. This recipe will remind you of that. I piled our salad bowls per the directions. After adding an addional 2 Tb. more dressing, I found I liked it. My six year old, who loves veggies (strange but true) waded through the 'weird' veggies newly declaring that he 'hated'potatoes. While purple and green make a great decorator combination, the purple from the beets effected even the green veggies and seemd to be a turn off to my family. My husband choked it down because he will eat whatever I put before him, but he felt the veggie combination was too strange for his tastes, and our sugar-holic 13 yo. left the table early after eating the tuna off the top, choosing to go hungry and giving up the special ice cream pie I had for a treat. Both my husband and I were still hungry when we were finished! I think this salad would make a great side (minus the lettuce) for those who love beets. Another plus is that the dressing was actually very good, and with only a Tb of olive oil it would make a great dressing on many other types of salads. Maybe we are just not 'spa food' types!Read more