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Vegetable vinaigrette
- Makes about
2 cups
- Difficulty
Easy
- Ready in
30 min
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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 ½ cup 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
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