Things You'll Need:
- 8 cups fresh or cooked vegetables, dried and cut into small or medium pieces
- 1 cup cooked diced meat, poultry or fish (optional)
- 1 can cooked garbanzo, navy or butter beans, drained (optional)
- 2 tbsp. lemon juice or vinegar
- 8-10 tbsp. olive or peanut oil, or to taste
- ½ tsp. dried or 1 tbsp fresh basil, tarragon, cilantro and/or dill
- Salt and pepper to taste
- Large salad bowl and servers
- Clean kitchen towels
- French bread, cheeses and fruit (optional)
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Step 1
Select vegetables to use raw such as tomatoes, Belgian endives, baby Spinach and watercress. Traditionally lettuce isn’t included but there’s no food police watching you! Wash well, toss in a salad spinner and set out to dry on clean towels.
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Step 2
Select fresh or frozen vegetables to cook such as string beans, asparagus, broccoli, carrots, eggplant and cauliflower.
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Step 3
Wash fresh vegetables well and steam in lightly salted water until just done. Cook frozen vegetables according to package directions until just done. Rinse with cold water, drain and set on clean towels to dry.
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Step 4
Pat vegetables dry. Cut into small to medium-sized pieces according to shape.
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Step 5
Choose a salad bowl large enough to hold all the ingredients with plenty of extra room at the top so you can toss well.
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Step 6
Pour the lemon juice or vinegar into the bowl. Add the mustard and stir well. Add the olive or peanut oil while slowly stirring until the sauce is thick and creamy. Add fresh or dried spices such as basil, tarragon, cilantro or dill. Add salt and pepper to taste. Stir again.
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Step 7
Add the meat, fish or poultry and stir well to coat. Add beans and toss. Gently add vegetables one at a time, tossing to coat with dressing.
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Step 8
Serve with crusty French bread and a selection of cheeses and fruit.
