Show #406

Ingredients:

1 1/2 lbs. baby cherry tomatoes, stemmed and cut in half

3/4 lbs. haricots verts (thin French green beans), trimmed

1 lb. "baby" Pattypan squash, trimmed

4 bunches of baby carrots (about 24), trimmed and peeled

3 bunches of small radishes (about 24), trimmed

For the vinaigrette:

1 large shallot, chopped

1 tablespoon roasted garlic, puree, see recipe

2 teaspoons coarse-grained mustard

4 tablespoons lime juice, freshly squeezed

1/3 cup evcp olive oil

Directions:

In a saucepan of boiling water cook separately the haricots verts, the squash, and the carrots for 3 to 5 minutes each, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking.

Transfer the vegetables with the slotted spoon to paper towels and pat them dry. In the saucepan of boiling water cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and transfer them with the slotted spoon to the bowl of ice and cold water. Drain the radishes and pat them dry. Transfer the vegetables to the refrigerator and chill them, covered. The vegetables may be cooked 1-3 days in advance and kept covered and chilled.

For the vinaigrette: In a bar blender or food processor blend together the shallots, the garlic, the mustard, the lime juice, salt and pepper to taste until the mixture is smooth, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

When ready to served combine all the vegetables and the cherry tomatoes in a large saute pan over medium high heat and add the vinaigrette.

Gently and quickly heat the vegetables coating evenly with the dressing.

Serve with Potato and Cheese Raviolis.

Notes:

Blanching vegetables is a very easy but important technique that requires plenty of boiling water and plenty of salt. Don't be scared but for perfectly cooked & seasoned vegetables about one cup of salt for every gallon of is necessary. Keep in mind that the vegetables will be uniformly and perfectly seasoned at this point and depending on what they will be used for very little if any additional salt will be needed.

During cooking for green vegetables acids and enzymes are released that can dull the the beautiful green color. By using large amounts of water the acids and enzymes are diluted (the more water the more dilution) which means the more water the more color we get to keep in our vegetables.

©2000 eric villegas