MARKET VEGETABLE SALAD WITH RAVIGOTE VINAIGRETTE

Market Vegetable Salad with Ravigote Vinaigrette image

Turn fresh vegetables into a delicious -- and nutritious -- salad with this recipe from acclaimed chef Eric Ripert.

Provided by Martha Stewart

Number Of Ingredients 16

Ingredients

1/2 pound small potatoes
Coarse salt and freshly ground white pepper
1/2 pound medium beets, trimmed
1/2 cup white vinegar
1 ear corn, shucked
1 small bulb fennel, cored and sliced
2 ribs celery, cut on the bias into 2-inch pieces
1 small bunch leeks, washed well and ends trimmed
1 small bunch baby turnips, trimmed, peeled, and quartered
1 small bunch baby carrots, trimmed, peeled, and quartered
1/4 pound green beans, ends trimmed
1 cup cherry tomatoes, halved
2 cups mixed greens
1/2 cup dried cherries
1/2 cup toasted walnuts
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.