Vegetable Platter Vinaigrette
|Fresh green beans||1 Pound|
|Cauliflower head||1 Small|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Vinaigrette dressing||1 Cup (16 tbs)|
|Cherry tomatoes||1 Pint, halved|
|Freshly ground pepper||To Taste|
|Red onion||1 Medium, thinly sliced|
Steam green beans and whole cauliflower in separate covered saucepans in 1 inch of stock until tender (about 15 minutes).
Mix beans with 1/2 cup dressing and refrigerate covered 3 hours, stirring occasionally.
Mix cherry tomatoes with 1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
Drain beans and tomatoes; reserve dressing.
Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower.
Sprinkle vegetables lightly with salt and pepper.
Arrange onion slices over beans and tomatoes.
Cut cauliflower into wedges to serve.
Pass reserved dressing.