Cider Thyme Vinegar
Glenda Brown
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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."

Gigi's Favorite 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

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Red, Yellow & Blue
Raichle, Ulla-Mayer
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Gigi’s Favorite Vegetable Salad

3 large celery stalks, diced
3 small zucchini, thinly sliced
1/2 to 3/4 pound fresh mushrooms, thinly sliced
1 medium sweet red onion, thinly sliced into rings
3 cups chopped roasted red bell peppers
1/4 cup olive oil
2 tablespoons wine vinegar
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
Salt and freshly ground black pepper to taste
1 large head curly endive or Romaine lettuce
2 cups Kalamata black olives
1 cup feta cheese, crumbled

Variations:  Fresh cauliflower or broccoli florets, shredded carrot, cucumber
slices, radishes, artichoke hearts, blanched green beans, or pickled eggplant
may be added or substituted for the vegetables listed above, according to
seasonal availability and your personal taste.

Combine celery, zucchini, mushrooms, red onion, bell pepper, olive oil, wine vinegar, lemon juice, garlic and salt and pepper to taste in a large bowl. Toss to blend well. Chill 8 to 24 hours.
About 2 hours before serving, arrange endive or Romaine on a large serving platter. Drain the salad well, taste and adjust seasonings if necessary. Mound the salad on the bed of greens and garnish with olives and feta cheese.
Serves 6.
 

Featured Archive Recipes:
Antipasto Salad
Gigi's Roasted Vegetable Salad
Lee Bailey's Endive Salads
Gigi's English Pea Salad
Zucchini, Broccoli and Mushroom Salad
 

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