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Vegetable Salad Ala Grecoue

Natural.Foodie's picture
Ingredients
  Extra-virgin olive oil 2⁄3 Cup (10.67 tbs)
  Onions 2 Medium, finely chopped
  Dry white wine 750 Milliliter (1 Bottle)
  Fresh lemon juice 1 1⁄2 Cup (24 tbs) (Extracted From About 6 Lemons)
  Bay leaves 3 (Imported Variety)
  Thyme 2 Teaspoon
  Mustard seeds 2 Teaspoon
  Salt 1 Tablespoon
  Freshly ground pepper 3⁄4 Teaspoon
  Mushrooms 3⁄4 Pound, stems trimmed, quartered if large
  Zucchini 3⁄4 Pound, cut into 3-by-1/2- inch sticks
  Thin green beans 3⁄4 Pound, cut in half
  Belgian endives 3⁄4 Pound, halved lengthwise (Use Small Sized)
  Cauliflower florets 3⁄4 Pound
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a large nonreactive saucepan, add olive oil to heat up.
2) Sauté the onions to cook over moderately high heat for 4 to 5 minutes, until translucent.
3) Pour in wine, lemon juice and add bay leaves, thyme, mustard seeds, salt, pepper and 5 cups of water.
4) Bring the mixture to a boil. Simmer for 10 minutes, by reducing the heat to moderately low.
5) Add the vegetables one by one to the broth and return the liquid to a boil.
6) Cook covered, about 15 minutes for the mushrooms and cook uncovered, 1 1/2 minutes for the zucchini, 4 minutes for the beans, 6 minutes for the endives and 4 minutes for the cauliflower.
7) With a slotted spoon, remove the vegetables to individual bowls as soon as they are cooked.
8) Make bite-size pieces from the endive.
9) In a large platter, place the vegetables in groups. Place inside refrigerator.

SERVING
10) Sprinkle the vegetables with the parsley before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
50 Minutes
Servings: 
6

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