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La Belle Cuisine - More Salad Recipes

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Fine Cuisine with Art Infusion

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

 

Zucchini, Broccoli and Mushroom Salad

 

 

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"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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Zucchini, Broccoli and Mushroom Salad
Bon Appetit Archives

2 bunches broccoli
8 small zucchini
1/2 cup red wine vinegar
2 teaspoons dried savory
3/4 cup olive oil
1/2 cup capers, rinsed and drained
1/3 cup chopped pimiento
3 green onions, sliced
1 teaspoon Dijon mustard
1/2 pound mushrooms
Salt and pepper
Boston lettuce leaves

Break broccoli into bite-size florets; peel stems and cut diagonally into bite-size pieces. Slice zucchini into thin slices. Cook broccoli in boiling salted water until crisp-tender, about 4 to 5 minutes. Drain well and chill. Cook zucchini in 1 cup water with 1/4 cup wine vinegar and savory until crisp-tender, about 3 minutes. Drain well, cover and refrigerate.
Combine olive oil, the remaining 1/4 cup wine vinegar, capers, pimiento, onion, mustard, salt and pepper in jar with a tight-fitting lid and shake well. Thinly slice mushrooms into bowl, pour dressing over and mix thoroughly. Line salad bowl with lettuce. Add broccoli, zucchini and mushrooms with dressing and toss lightly. Serves 12.
 

Featured Archive Recipes:
Savannah Salad with Avocado Dressing

Broccoli and Chicken Salad with Lemon Dressing
 

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