You are here

Cold Vegetables In Mustard Dressing

Budget.Gourmet's picture
Ingredients
  Wine vinegar 2 Tablespoon
  Dijon-style mustard 1 Tablespoon
  Egg 1 (At Room Temperature)
  Lemon juice 1 Tablespoon
  Olive oil 8 Tablespoon
  Carrots 6 , peeled and sliced
  Zucchini 3 Medium, sliced
  Salt To Taste
  Pepper To Taste
Directions

Place the vinegar, mustard, salt, pepper, egg, and lemon juice in a food blender, and mix for 30 seconds.
Slowly add the olive oil.
Refrigerate.
Blanch the carrots for 10 minutes in boiling water; then add the squash.
Cook for another 5 minutes, drain, and refrigerate.
When the vegetables are cold, toss them with a bit of the dressing, and serve as a vegetable side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Gourmet

Rate It

Your rating: None
4.4625
Average: 4.5 (16 votes)