Winter Vegetable Salad
|Broccoli||3 1⁄2 Pound, trimmed and separated into small florets (1 Large Bunch)|
|Cauliflower head||3 1⁄2 Pound, trimmed and separated into small florets (1 Large)|
|Carrots||3 Medium, peeled and sliced into 0.25 inch rounds|
|Frozen sweet peas||10 Ounce (Green)|
|Dijon style mustard||3⁄4 Cup (12 tbs) (Prepared)|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs) (Homemade)|
|Celery seeds||2 Teaspoon|
|Dried tarragon||2 Tablespoon, crumbled|
|Finely chopped fresh italian flat leaf parsley||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Bring a large kettle of salted water to a boil.
Drop broccoli into boiling water, let water return to the boil, and cook for 1 minute.
Lift from water with a slotted spoon or skimmer and drop immediately into a bowl of ice water.
Keep kettle over heat.
Drop cauliflower into boiling water, let water return to boil, and cook for 2 minutes.
Transfer to a bowl of ice water.
Repeat the blanching process with the carrots and the peas in turn, using same pot of water, boiling each 1 minute.
Drain all vegetables thoroughly, making sure they are dry, and toss together in a large mixing bowl.
Whisk remaining ingredients together in another bowl and pour over vegetables.
Toss together gently but thoroughly, cover, and chill until serving time.