WARM WINTER VEGETABLE SALAD
coarse salt and freshly ground black pepper
2 pt. Brussels sprouts
1 bunch carrots (about 5), peeled and cut into chunks
7-9 small red or white potatoes, halved
2 T. balsamic vinegar
1 large egg
2 T. Dijon mustard
3 T. cider vinegar
1 T. celery seed
1 T. walnut oil
1/2 c. vegetable oil
2 scallions, white and pale-green parts only, thinly sliced
1.) In separate pots of lightly salted water, cook the Brussels sprouts, carrots and potatoes til tender but not mushy. Drain, and transfer all vegetables to one serving bowl. Before adding potatoes to the serving bowl, toss them with the balsamic vinegar.
2.) In a small bowl, combine egg, mustard, vinegar, celery seed, salt and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in scallions. Taste, and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated, in an airtight container for up to 3 days.
(warm winter vegetable salad serves 6)
Warm Winter Vegetable Salad recipe is published in our March, 2002 Menu Minder.
You may like to try these other Salad recipes below:
| Hudson's Maurice Salad | Red Fox Salad | Hudson's Greek Salad | Ceci Salad |
| Buggy Works Salad | Cucumber Salad | Taco Salad | Hudson's Spinach Salad |