Marinated Vegetable and Herb Salad

Name: Marinated Vegetable and Herb Salad
Total time: PT0D0H0M
Yield: serves 6
Ingredients: Coarse salt; 2 small artichokes; 1 small fennel bulb; 2 small carrots; 2 small turnips; 1 firm, small zucchini; 1 small acorn squash; 6 small asparagus stalks; 1 ⁄ 2 cup fava beans, shelled and peeled; 1 cup fresh peas; 2 ripe tomatoes; 1 ⁄ 2 cup total of the following fresh herbs, finely chopped: basil, parsley, chives, chervil, tarragon, and/or sage; Additional fresh herbs for garnish; Extra-virgin olive oil; 1 tbsp. dijon mustard; 2 tbsp. balsamic vinegar; 2 ⁄ 3 cup extra-virgin olive oil; Salt and freshly ground black pepper

Serves
serves 6

PETER D'APRIX

(Tartare des Legumes)

This Provençal salad is simple and delicious. It combines young vegetables, full of flavor, with plenty of fresh herbs and a drizzle of olive oil as a finishing touch.

Ingredients

For the Vegetable Salad

Coarse salt
2 small artichokes
1 small fennel bulb
2 small carrots
2 small turnips
1 firm, small zucchini
1 small acorn squash
6 small asparagus stalks
¹⁄₂ cup fava beans, shelled and peeled
1 cup fresh peas
2 ripe tomatoes
¹⁄₂ cup total of the following fresh herbs, finely chopped: basil, parsley, chives, chervil, tarragon, and/or sage
Additional fresh herbs for garnish
Extra-virgin olive oil

For the Vinaigrette

1 tbsp. dijon mustard
2 tbsp. balsamic vinegar
²⁄₃ cup extra-virgin olive oil
Salt and freshly ground black pepper

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Instructions

Step 1

For the vegetable salad: Clean and trim all the vegetables, then dice into small cubes. Cook each kind of vegetable separately in boiling, salted water. Cook artichokes, fennel, carrots, and turnips for 2 minutes each. Cook zucchini, squash, asparagus, beans, and peas for 30 seconds. Drain vegetables, then plunge them into a bowl of ice water. Drain again on paper towels to absorb any water. Set aside.