KCB 6.4: French Steamed Vegetable Salad
French Steamed Vegetable Salad
This salad served with soup and crusty fresh bread makes a delightful summer meal.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 10 minutes
• CHILLING TIME: 2 hours
• YIELD: Enough for 6-8 persons
• COOKING TIME: 10 minutes
• CHILLING TIME: 2 hours
• YIELD: Enough for 6-8 persons
• 2 large new potatoes, washed, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 3 large carrots, washed, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) fresh green French beans, cut into 2 cm (3/4-inch) lengths
• 2 cups (500 ml) freshly shelled peas
• 1/2 small cauliflower, broken into tiny flowerets
• 1 large cucumber peeled, seeded, and diced into quarter-rounds
• 1/2 teaspoon (2 ml) salt
• 1 1/4 cups (310 ml) French Salad Dressing
• 2 tablespoons (40 ml) chopped fresh parsley for garnish
• 3 large carrots, washed, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 cups (500 ml) fresh green French beans, cut into 2 cm (3/4-inch) lengths
• 2 cups (500 ml) freshly shelled peas
• 1/2 small cauliflower, broken into tiny flowerets
• 1 large cucumber peeled, seeded, and diced into quarter-rounds
• 1/2 teaspoon (2 ml) salt
• 1 1/4 cups (310 ml) French Salad Dressing
• 2 tablespoons (40 ml) chopped fresh parsley for garnish
1. Cook the potatoes, carrots, beans, and peas in boiling salted water for 6 or 7 minutes or until the vegetables are just barely tender. Remove the vegetables and drain them, saving the water. Place the cauliflower pieces in the same water and cook until they are just tender. Drain.
2. Allow the cooked vegetables to cool. Toss them in a salad bowl with the diced cucumbers and salt; season well with French Salad Dressing. Chill the salad for 2 hours. Toss again and serve with a garnish of chopped fresh parsley.
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