27 Vegetable Salad Recipes
27-VEGETABLE SALAD
Don't be intimidated by chef Jean-Georges Vongerichten's whopping 27 vegetables -- just use an interesting mix of flavors and colors.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 11
Steps:
- Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard blanching water as it will discolor other vegetables. In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, until just tender. Transfer to ice bath. Remove, and drain. Set aside.
- In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let rest until mixture has settled. Strain through a fine sieve, and set chive oil aside.
- In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil. Season with salt and cayenne. Divide remaining 2 tablespoons butter between two large skillets. Heat over medium heat until melted. Divide mushrooms between skillets, and saute until tender. Season with salt. Pour half the butter-and-water mixture into each skillet. Divide vegetables between skillets, and cook until just heated through. Season with salt and pepper. Add tomatoes, and toss to combine. Transfer vegetable mixture to a large platter. Top with herbs and flowers. Drizzle with chive oil. Serve immediately.
7 VEGETABLE SALAD
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. -Sara Lindler of Irmo, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry., Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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- * Note: Chef Jean-Georges likes to use unusual baby varieties such as French breakfast radishes, pink carrots, and purple kohlrabi, but regular-size vegetables cut into small pcs are equally suitable. Of course, you aren't required to use twenty-seven different vegetables, either - the idea is to incorporate a variety of flavors and colors.
- Bring two large pots of salted water to a boil. Prepare an ice-water bath; set aside. If using red beets, blanch in one pot, and transfer to water bath to prevent any further cooking. Remove from ice bath, and drain. Set aside. Throw away blanching water as it will discolor any additional vegetables.
- In the second pot, blanch the remaining vegetables separately, beginning with the lightest in color and proceeding to the darkest in color, till just tender. Transfer to ice bath. Remove, and drain. Set aside.
- In a blender, combine chives, grapeseed oil, and salt. Puree till smooth. Let rest till mix has settled. Strain through a fine sieve, and set chive oil aside.
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