Best Market Vegetable Salad With Ravigote Vinaigrette Recipes

HEARTY VEGETABLE SALAD AND VINAIGRETTE

Steps:

• In a large pot of boiling, salted water, place the potatoes one variety at a time, the purple potatoes last, and cook until fork tender. Remove with a slotted spoon into an ice bath. Drain all potatoes. Cut the new potatoes and purple potatoes into quarters. Slice the fingerling potatoes lengthwise.
• Place the beets into the pot of boiling water and cook until fork tender, about 15 to 20 minutes. Rinse under cold water and remove the skin. Wear gloves to avoid turning your skin purple. Slice beets into wedges.
• In a small bowl, whisk together the rice wine vinegar, olive oil, honey and Dijon until an emulsion has formed. Season with salt and pepper.
• In a large bowl, toss all of the vegetables except the lettuce and the olives with approximately 2 tablespoons of vinaigrette. Marinate for 15 minutes.
• In a separate large bowl, toss a handful of greens per person with 2 tablespoons of vinaigrette per person. Plate the lettuce and then place a mound of mixed vegetables on top of the lettuce.
• Top each salad with a 1 to 2 ounce portion of the albacore tuna. Garnish with the olives. Serve immediately.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

CLASSIC RAVIGOTE DRESSING FOR TOSSED SALADS

Steps:

• Whisk together the vinegar, salt, pepper, shallots, capers and mustard - whisking the mixture until the salt dissolves.
• Add the oil in a slow steady stream, whisking constantly. Don't rush this - add the oil slowly.
• The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.

VEGETABLE MARKET SALAD

Steps:

• For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
• Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
• Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

MARKET VEGETABLE SALAD WITH RAVIGOTE VINAIGRETTE

Steps:

• Place potatoes in a small saucepan and cover with water; generously salt water. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until potatoes are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Meanwhile, place beets in a small saucepan and cover with water; generously salt water and add vinegar. Bring to a boil over medium-high heat; immediately reduce to a simmer. Cook until beets are easily pierced with the tip of a sharp knife, 15 to 20 minutes. Drain, peel, and thinly slice; set aside.
• Prepare and ice-water bath; set aside. Fill a medium saucepan with water and bring to a boil. Generously salt water and add ear of corn. Cook until crisp but tender, about 3 minutes. Transfer corn to ice-water bath; let cool completely. Drain and pat dry. Cut kernels from cob and set aside.
• Add fennel and celery to saucepan and cook until crisp but tender, about 4 minutes. Transfer fennel and celery to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add leeks to saucepan and cook until crisp but tender, 3 to 4 minutes. Transfer leeks to ice-water bath; let cool completely. Drain and pat dry. Cut leeks into quarters and set aside.
• Add turnips to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer turnips to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add carrots to saucepan and cook until crisp but still tender, 3 to 4 minutes. Transfer carrots to ice-water bath; let cool completely. Drain and pat dry. Set aside.
• Add green beans to saucepan and cook until tender, but still crisp, about 4 minutes. Transfer green beans to ice-water bath and let cool completely; drain and pat dry. Cut into quarters and set aside.
• Arrange potatoes, beets, corn, fennel, celery, leeks, turnips, carrots, green beans, tomatoes, and greens on each of six plates. Sprinkle with cherries and walnuts and drizzle with vinaigrette. Serve immediately.