Vinaigre
Naylor Faulkner
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Chopped Winter Vegetable Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely the
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Aceto Balsamico
Susan A Court
Buy This Art Print At AllPosters.com

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Chopped Winter Vegetable Salad
Healthy First Courses
Williams-Sonoma Basics Collection, Chuck Williams, General Editor,
Recipes by Diane Rossen Worthington, 1995, Weldon Owen, Inc.

“A wide selection of readily available cold-weather vegetables produces a fresh-tasting, crunchy salad… You can vary the mixture by substituting feta or
mozzarella cheese for the Gorgonzola.”

Serves 6

1 fennel bulb, trimmed, cut into 1/4-inch (6-mm) slices and
then finely chopped
1/4 small head white or green cabbage, cored and finely chopped
2 large tomatoes, seeded and finely chopped
6 radishes, finely chopped
1/2 cucumber, peeled, seeded and finely chopped
1/4 jicama, peeled and finely chopped
2 carrots, peeled and finely chopped
1 celery stalk, finely chopped
1/4 small red (Spanish) onion, finely chopped
1/2 cup (4 fl oz/125 ml) Balsamic Vinaigrette (recipe follows)
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup (5 oz/155 g) crumbled Gorgonzola cheese
1 1/2 tablespoons finely chopped mixed fresh herbs, such as chives,
basil and parsley

1. In a large mixing bowl, combine the fennel, cabbage, tomatoes, radishes, cucumber, jicama, carrots, celery and onion.
2. Pour the Balsamic Vinaigrette over the top. Add the salt and pepper and stir to mix well. Cover and refrigerate for at least 1 hour to blend the flavors.
3. To serve, mound the vegetable mixture in a serving bowl and sprinkle the cheese and the herbs over the top.

Nutritional Analysis per serving: Calories 157 (Kilojoules 660), Protein 4 g, Carbohydrates 12 g, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 7 mg, Sodium 334 mg, Dietary Fiber 3 g

Balsamic Vinaigrette

“Balsamic vinegar, a specialty of Modena, Italy, contributes great character to
this versatile dressing. For best results, select a good-quality aged balsamic
vinegar with a well-balanced flavor – not too sweet and not too acidic.”

Makes about 3/4 cup (6 fl oz/180 ml)

1 shallot, finely chopped
2 teaspoons Dijon-style mustard
1/4 cup (2 fl oz/60 ml balsamic vinegar
1/3 cup (3 fl oz/80 ml) extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, boiling
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

1. In a small bowl, combine the shallot, mustard and vinegar and whisk to
mix well.
2. Slowly add the olive oil, lemon juice and water, whisking continuously until well blended. Add the salt and pepper and whisk to mix well.

Per 1 tablespoon serving: Calories 55 (Kilojoules 232), Protein 0 g, Carbohydrates 0 g, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 71 mg, Dietary Fiber 0 g

Featured Archive Recipes:
Winter Avocado Salad
Wolfgang Puck's Chino Chopped Vegetable Salad
Zucchini, Broccoli and Mushroom Salad
 

Index - Salad Recipe Archives