Vegetable Salad with Curry-Soy Vinaigrette

Name: Vegetable Salad with Curry-Soy Vinaigrette
Yield: Makes 8 servings
Ingredients: 2 tablespoons light soy sauce; 2 teaspoons Dijon mustard; 2 teaspoons Madras curry powder; 1 teaspoon fine sea salt; 1 teaspoon freshly ground mixed or black peppercorns; 1/2 cup extra-virgin olive oil; 1 lb tomatoes; 1/2 cup finely chopped shallots; 1 bunch broccoli, cut into 1 1/2-inch florets; 1/2 head cauliflower, cut into 1 1/2-inch florets; 1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles; 1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved; 1/2 lb haricots verts or other thin green beans, trimmed; 3 tablespoons finely chopped fresh chives; 3 tablespoons finely chopped fresh cilantro

August 20, 2004

Active time: 50 min Start to finish: 50 min

Cooks' notes:

•Vinaigrette may be made 8 hours ahead and chilled, covered. Bring to room temperature before using.

•Squeezing juice from shallots makes them less sharp.

Recipe notes

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