Vegetables Vinaigrette

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New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Chilled cooked vegetables with vinaigrette sauce make an excellent vegetable dish for summer menus. They can also be served as a salad course or as one of the dishes in a selection of appetizers. Some of the vegetables which are well suited to this preparation are asparagus, celery knobs, leeks, onions, potatoes and spinach en branche. Raw mushrooms in vinaigrette sauce make an excellent appetizer as well as a flavorful accompaniment to cold meats.

Vegetables to be served this way should be cooked in boiling salted water, or steamed, until just tender, not mushy, then chilled. Spoon Vinaigrette Sauce I or II over them and serve. Or, for a more pronounced flavor, marinate the vegetable in the sauce for thirty minutes or longer before serving.

For salads, arrange the prepared vegetable on a bed of endive or shredded lettuce or on several whole leaves of romaine or Boston lettuce.

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