Dish of Vegetable Medley Salad
(click to enlarge)

Vegetable Medley Salad


France   -   Macédoine de Légumes Frais à la Mayonnaise
Makes:
Effort:
Sched:
DoAhead:  		 3 #
***
1-1/2 hr
Best		 A very fine cold salad of cooked vegetables, dressed with mayonnaise. It can be made a couple days ahead and refrigerated.

------
10
10
8
1-1/2
8
4
------
1
3
1
1/2
2/3
------
1/4
---
oz
oz
oz
c
oz
oz
---
T
T
t
t
c
---
c
-- Vegetables
Carrots
Turnips
Green Beans
Frozen Peas
Potatoes (1)
Pickles (2)
-- Dressing
Olive Oil, ExtV
Lemon Juice
Salt
Pepper
Mayonnaise (3)  
----------
Herbs, Fresh (4)  
Make   -   (1-1/2 hr + chilling)
  1. Peel TURNIPS and cut into dice about 1/4 inch on a side.
  2. Peel CARROTS 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 cook them.
  5. Cut Pickles about the same size as the Turnips, and thaw the Peas.
  6. Squeeze LEMON JUICE.
  7. Chop HERBS fairly fine.
  8. Bring about 8 cups WATER to a boil and add 2 t Salt. Stir in Turnips and bring to a boil for about 2 minutes, then stir in Carrots. Bring back to to a boil and cook until Carrots and Turnips are tender. Do not overcook. Strain out, keeping the water (see Note-5). Refresh in cold running water and drain well.
  9. Repeat the same process with Green Beans, and then with Potatoes.
  10. Mix all Vegetables together and tumble with Olive Oil, then Lemon Juice, Salt, and Pepper.
  11. Mix in Mayonnaise until vegetables are evenly coated.
  12. Refrigerate well before serving.
  13. Sprinkle with Herbs, or stir them in, depending on your serving style.
NOTES:

  1. Potatoes:

      White Rose or Red Potatoes work well in this recipe. You could also use Klondike Gold type potatoes if you are careful not to overcook them. For details see our Potatoes page.

  2. Pickles:

      This was not in the original recipe, but I felt it made the salad better. I use fairly mild Indian or Armenian cucumber pickles.

  3. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as nearly all food writers agree.

  4. 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.

  5. 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.
  6. 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.