Serving
Click to Enlarge

Vegetable Medley Salad
France
  -   Macédoine de Légumes Frais à la Mayonnaise
Serves
Effort:
Sched:
DoAhead:  
7 salad  
***
1 hr  
Best
A cold salad of cooked vegetables dressed with mayonnaise. It can be made as much as two days ahead and refrigerated.



------
10
10
8
1-1/2
8
------
1
3
1
1/2
2/3
------
1/4
---
oz
oz
oz
c
oz
---
T
T
t
t
c
---
c
-- Vegetables
Carrots
Turnips
Green Beans
Frozen Peas
Potatoes (1)
-- Dressing
Olive Oil, ExtV
Lemon Juice
Salt
Pepper
Mayonnaise (2)  
----------
Herbs, Fresh (3)  
Make   -   (1 hr - 45 min work)
  1. Peel CARROTS and cut into dice about 1/4 inch on a side.
  2. Peel TURNIPS and cut into dice about 1/4 inch on a side.
  3. Top and tail GREEN BEANS and slice into 1/4 inch lengths.
  4. Peel POTATOES and cut into 1/4 inch dice. Hold in cold water until ready to blanch them.
  5. Squeeze LEMON JUICE.
  6. Chop HERBS fairly fine.
  7. Bring about 8 cups WATER to a boil and add 2 t Salt. Blanch each of the vegetables until just tender - do not overcook. To save time you can start with the Turnips, bring to a boil and boil about 2 minutes, then stir in the Carrots and boil until tender. Drain each batch and refresh in cold running water (see Note-4). Drain well.
  8. Mix all Vegetables together and tumble with Olive Oil, then Lemon Juice, Salt and Pepper.
  9. Mix in Mayonnaise until vegetables are evenly coated.
  10. Sprinkle with Herbs, or stir them in, depending on your serving style.
  11. Refrigerate well before serving.
NOTES:
  1. Potatoes:   White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potato Page.
  2. Mayonnaise:   Nearly all food writers recommend the same brand, Hellmans east of the Mississippi, Best Foods west of the Mississippi (they're the same, just different name).
  3. Herbs:   The pattern recipe calls for a few sprigs of Parsley, Tarragon, Chives and Chervil. I don't use Tarragon in this recipe, it seems to give it a metallic taste, and your chances of finding Chervil in most of North America are pretty slim (Celebrity Chefs love to call for it just to make you feel inadequate). I like some Summer Savory or Marjoram in the mix.
  4. Method:   Draining vegetables - place a big stainless steel bowl or pot in the sink with the strainer over. Just pour the boiling water through the strainer, then quench the vegetable in the strainer under cold running water for a few moments. The bowl of hot water gets poured back into the pot for the next batch.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
fgv_vegmedl1 140622 cg18   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.