Vegetable vinaigrette

Name: Vegetable vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: Makes about 2 cups
Ingredients: ¼ cup sherry vinegar; 2 tablespoons minced zucchini; 2 tablespoons minced shallots; 2 tablespoons minced fennel; 2 tablespoons minced beet; 2 tablespoons soy sauce; ½ cup extra-virgin olive oil; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 2 tablespoons peeled, seeded, and minced tomato; 1 tablespoon minced chives

Preparation info

Makes about
2 cups

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This contains so many vegetables that it is almost a side dish, good with chicken or fish. Consider our list of vegetables a guideline rather than a requirement, and substitute freely; just make sure you don’t overcook them—they should retain some crunch. And make this only at the last minute so the vegetables stay that way.

Ingredients

¼ cup sherry vinegar
½ cup extra-virgin olive oil
2 tablespoons<

Method

Combine the first 4 ingredients in the container of a blender and turn on the machine. Add 2 tablespoons hot water and puree. Pour into a bowl and stir in the shallots; set aside.
Bring a small pot of water to a boil and salt it. Put a bowl of ice water next to it. Blanch the vegetables (except the tomato), one at a time, for about 30 seconds in the boiling wat