VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE
serves 4 as an accompaniment
for the vinaigrette
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
2 tablespoons light soy sauce
2 teaspoons salt, or to taste
1 teaspoon freshly ground five-pepper mixture or black pepper
4 tablespoons extra virgin olive oil
for the salad
225g (8oz) fresh tomatoes
100g (4oz) broccoli, in small florets
100g (4oz) French beans
100g (4oz) cauliflower florets
100g (4oz) podded fresh or frozen peas
50g (2oz) fresh water chestnuts, peeled and sliced
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely snipped fresh chives
Make the vinaigrette: combine the mustard, curry powder, soy sauce, salt and
pepper and olive oil in a bowl. Mix well and set aside.
Drop the tomatoes into a pan of boiling, salted water for 5 seconds, then
remove them and skin and seed. Cut the flesh into 4 cm pieces and set aside.
Add the broccoli, French beans and cauliflower to the pan and cook for 3
minutes. Add the peas and cook for about 1 minute. Drain the vegetables, tip
into a warmed bowl and add the tomatoes and water chestnuts. Drizzle in the
vinaigrette, add the shallots and chives and mix well.
|
Free Forum Hosting
Important Announcement
Prev Message
