Recipes

Marinated Vegetable and Herb Salad

  • 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
  • 12 cup fava beans, shelled and peeled
  • 1 cup fresh peas
  • 2 ripe tomatoes
  • 12 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
  • 23 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

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.

Step 2

For the vinaigrette: In a large bowl, whisk mustard and vinegar together, adding olive oil in a thin stream. Season to taste with salt and pepper.

Step 3

Add cooked vegetables, tomatoes, and chopped herbs to vinaigrette. Mix gently and thoroughly. Refrigerate for 24 hours.

Step 4

Arrange the marinated vegetables on plates. Garnish with fresh herbs and a drizzle of olive oil.

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