Cooks' Note
You can return to this dish as often as you choose.
Recipe information
Yield
serves 6. serving size: 1 or 2 pieces of each vegetable on a bed of greens.
Ingredients
8 small broccoli florets
8 asparagus tips
4 small leeks, washed thoroughly
1 small rutabaga, cut into thin strips
2 portobello mushrooms, thinly sliced
2 zucchini, thinly sliced
4 cups assorted salad greens or 6 romaine lettuce leaves
Vinaigrette
1 garlic clove, crushed
2/3 cup apple cider vinegar
1/3 cup olive oil
2 tablespoons sherry
2/3 teaspoon prepared mustard (any kind will do)
Salt and pepper
Preparation
Step 1
Blanch the broccoli, asparagus, leeks, rutabaga, mushrooms, and zucchini in boiling water for 5 minutes. Drain and set aside, keeping warm.
Step 2
Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, sherry, and mustard. Add salt and pepper to taste and puree.
Step 3
Moisten the vegetables with the vinaigrette and arrange on top of the salad greens.
