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By Alma Lach
Published 1974
Cold cooked vegetables may be served with a Mayonnaise, or Oil and Vinegar dressing. Cook the vegetable according to its basic recipe, cool, refrigerate, and serve cold with Mayonnaise, or at room temperature with Oil and Vinegar. In France, these salads are normally served as a part of les hors d’oeuvres variés before the noontime meal. Leftover cooked vegetables take well to the hors d’oeuvres treatment. Here are a few examples from each vegetable group.
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