This recipe ran in the Washington Post in 2006 and I’ve made it a couple times, always with much success. Although it probably fits better into a summer menu, I serve this during the holidays as a healthy appetizer. It must be made a day ahead so that the flavors can meld. Adjust the final seasoning before serving so you do not overdo it.
Marinated Vegetable Salad
- 1 small head cauliflower (cut into florets)
- 20-25 green beans (trim and cut into 2-inch pieces)
- 1 medium head broccoli (cut into florets) OR 5 cups frozen florets
- 1 lb brussels sprouts (trim stem and half lengthwise)
- 4 large carrots (trim and cut into 1-inch thick slices)
- 1/2 lb mushrooms (trim stems and quarter)
- 8 oz Italian salad dressing
- Salt & pepper to taste
- 1-2 tsp crushed red pepper flakes (optional)
1) In a large pot, bring salted water to boil over high heat.
2) While water is heating, set up a larger bowl with ice water and keep by the stove.
3) Drop vegetables (one variety at a time) into boiling water, and at end of blanching time, transfer with a large strainer to ice water :
- Cauliflower – 3 minutes
- Brussels Sprouts – 3 minutes
- Broccoli – 2 minutes
- Carrots – 2 minutes
- Green Beans – 1 minute
4) After blanching all vegetables, let them rest for a few minutes in the ice water and drain completely. Blot with paper towels if necessary.
5) Place drained vegetables, mushrooms, dressing, salt, pepper and crushed red pepper (if using) in a large bowl and mix well gently.
6) Cover and marinate overnight in the refrigerator. Adjust salt & pepper before serving, and garnish with chopped parsley.