Food & Drink
healthy recipe: veggies and tarragon vinaigrette
Food & Drink
healthy recipe: veggies and tarragon vinaigrette
Supposedly you don't make friends with
salad, but I disagree. Because I love salad. And I'd be your friend. If you disagree, or still don't think that's a good enough reason to eat your vegetables, this veggies and
dip recipe may just convince you. Serve it up as an appetizer at a
dinner party or as a healthy alternative at Superbowl Sunday. Personally, I could munch on this platter any time, any day. Plus, a light savoury dip never hurts.
Tarragon vinaigrette recipe (Makes 3 cups.)
Ingredients 2 egg yolks 3 tbsp tarragon mustard 3 tbsp red wine vinegar 2 cups olive oil (not extra virgin) 2 tbsp fresh chopped Tarragon 2 tsp salt
Directions In a bowl, add egg yolks and mustard. With a whisk
slowly add the oil in a steady stream. Once oil is added, add the vinegar, salt and fresh tarragon.
Vegetable arrangement (Serves 6 to 8.)
Ingredients 2 bunches of radishes 1 bunch green onions 1 bunch asparagus, blanched 1 pound French green beans, blanched 6 Belgium endive (3 red, if available, 3 regular), leaves removed 1 pint grape tomatoes 6 mini cucumbers, cut lengthwise in 4 to 6 strips 8 hard boiled eggs, shell removed 2 bunches mini carrots, peeled (keeping some of the stem) 1 head leaf lettuce, washed and leaves removed
Directions
1 To blanch the vegetables, have a pot of boiling salted water and two bowls of ice water ready. To blanch means to cook only 10 percent. The vegetables are more colourful when bright green. Add the green beans to the pot of boiling water and count for 30 seconds. Remove and place into ice water to stop the cooking process.
2 Once the water has come back to a boil add the asparagus, count 25 seconds or so. Remove and place into ice water.
3 In a bowl, place lettuce as a base in the centre and start to arrange the vegetables in single groups along the side. In the centre, add the eggs, then tomatoes. Serve vinaigrette in two bowls. Place in centre of table and enjoy! You can also use celery and peppers cut into strips, but the choice is yours!
Would you try this vinaigrette recipe?
This tasty recipe is courtesy of Indigo's Spring/Summer 2014 preview.
Tarragon vinaigrette recipe (Makes 3 cups.)
Ingredients 2 egg yolks 3 tbsp tarragon mustard 3 tbsp red wine vinegar 2 cups olive oil (not extra virgin) 2 tbsp fresh chopped Tarragon 2 tsp salt
Directions In a bowl, add egg yolks and mustard. With a whisk
slowly add the oil in a steady stream. Once oil is added, add the vinegar, salt and fresh tarragon.
Vegetable arrangement (Serves 6 to 8.)
Ingredients 2 bunches of radishes 1 bunch green onions 1 bunch asparagus, blanched 1 pound French green beans, blanched 6 Belgium endive (3 red, if available, 3 regular), leaves removed 1 pint grape tomatoes 6 mini cucumbers, cut lengthwise in 4 to 6 strips 8 hard boiled eggs, shell removed 2 bunches mini carrots, peeled (keeping some of the stem) 1 head leaf lettuce, washed and leaves removed
Directions
1 To blanch the vegetables, have a pot of boiling salted water and two bowls of ice water ready. To blanch means to cook only 10 percent. The vegetables are more colourful when bright green. Add the green beans to the pot of boiling water and count for 30 seconds. Remove and place into ice water to stop the cooking process.
2 Once the water has come back to a boil add the asparagus, count 25 seconds or so. Remove and place into ice water.
3 In a bowl, place lettuce as a base in the centre and start to arrange the vegetables in single groups along the side. In the centre, add the eggs, then tomatoes. Serve vinaigrette in two bowls. Place in centre of table and enjoy! You can also use celery and peppers cut into strips, but the choice is yours!
Would you try this vinaigrette recipe?
This tasty recipe is courtesy of Indigo's Spring/Summer 2014 preview.
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