Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pn Saffron threads or powder 1/4 ts Salt
1 ea Clove Garlic 1 pn Salt
1/4 c Water 1 pn Cayenne
1 1/2 ts White Wine Vinegar 1/4 c Extra-Virgin Olive Oil

---------------------------SALAD--------------------------------
1 1/2 lb Young Fennel Bulbs (750 g) 1 ts Olive Oil
1 lb Asparagus ( 125 g - about 1 2 oz Chantrelle or other firm
-bunch); tips only -fresh mushrooms (50 g);
4 oz Snow Peas (50 g); trimmed -stems
2 oz Baby Zucchini (50 g - about Trimmed
-8) 1/2 lb Red and Yellow Cherry
1 oz Baby Green Beans (25 g - -Tomatoes (250 g)
-about 20); trimmed 2 c Baby Lettuce

CENTRO'S VEGETABLE SALAD

Whoopi Goldberg loved this medley of lightly cooked veggies.
Chantrelles and baby vegetables sold at stores like Harvest Wagon and
Pusateri's.

DRESSING:

For dressing, combine saffron, garlic, water, vinegar, salt, sugar and
cayenne in bowl. slowly whisk in olive oil. Remove and discard leafy
fennel tops. Cut bulbs into quarters; remove core. Cut each quarter
into half. Bring big pot of salted water to boil. Add fennel; cook 2
minutes. Add asparagus, snow peas, zucchini and beans. Cook 2 to 3
minutes or until vegetables are tender-crisp.. Drain and immerse in
iced water to stop cooking. Drain; pat dry. Heat oil in small skillet
over medium-high heat. Add mushrooms; cook about 1 minute. Remove
from heat. In bowl, combine fennel, asparagus, snow peas, zucchini
and beans. Reserve 2 tablespoons dressing; toss remainder with
vegetables. Place vegetables attractively in center of serving
plates. Top Garnish with baby lettuce. Drizzle remaining dressing
over all.

From Star Tested: Toronto Star 22 March, 1995

Browse by categories