Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb White wine vinegar 1 lg Bunch broccoli, trimmed,
1 tb Fresh-lemon juice -cut into florets with
1 tb Minced shallots -2-inch stems
1 tb Grated lemon peel 1/2 lb Green beans, trimmed
1 tb Dijon mustard 1/2 lb Sugar snap pens, stems
2/3 c Olive oil -and strings removed
1/2 tb Salt 2 tb Minced fresh thyme OR
1/4 tb Freshly ground pepper 1 tb Dried, crumbled

Combine vinegar, lemon juice, shallots, lemon peel and mustard in
medium bowl. Gradually whisk in oil. Mix in salt and pepper.
(Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Use
at room temperature.)

Bring large pot of salted water to boil. Add broccoli and cook until
just crisp-tender, about 2 minutes. Remove from water using slotted
spoon. Refresh in bowl of cold water. Add green beans to boiling
water and cook until crisp-tender, about 5 minutes. Refresh in cold
water. Add sugar snap peas to boiling water and cook until just
crisp-tender, about 2 minutes. Refresh in cold water. Drain
vegetables well. Wrap in paper towels and plastic bag and refrigerate
until well chilled. (Can be prepared 8 hours ahead.)

Arrange vegetables on large platter. Stir thyme into vinaigrette.
Spoon over vegetables and serve.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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