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French   -   Baby Vegetables With Herb Vinaigrette   adapted from The Vegetarian Bistro

Description
Ingredients
  • 3 Medium Purple Potatoes -- peeled
  • 15 Tiny Carrots
  • 1 Cup Corn
  • 3 Tiny Yellow Squash
  • 1 Medium Red Bell Pepper -- roasted and chopped
  • 4 Ounces Sugar Snap Peas
  • 15 Small Cherry Tomatoes
  • 1 Medium Shallot -- finely chopped
  • 1/3 Cup Olive Oil
  • 3 Tablespoons Sherry Vinegar
  • 4 Tablespoons Chervil -- finely chopped
  • 4 Tablespoons Chives -- finely chopped
  • 4 Tablespoons Parsley -- finely chopped
  • Salt And Pepper -- to taste
  • 8 Medium Celery Leaves
Directions Boil potatoes until just tender about 15 minutes. Drain and keep warm. Meanwhile, steam carrot, corn, squash, pepper, peas and tomatoes until all vegetables are tender. Drain and keep warm. Cut potatoes into slices. Set aside. In food processor, wile the shallots, oil, and vinegar to form a smooth emulsion. Reserve 2 tablespoons of the mixture and add all but 2 tablespoons of the herbs. Process to a light green puree. Season with salt and pepper and let sit for a few minutes. Arrange vegetables on a plate, top with reserved vinaigrette, reserved herbs and green vinaigrette.
Serves 4
Time to Make 0:00



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