Mixed vegetables vinaigrette

 
                        Mixed Vegetables Vinaigrette
 
 Recipe By     : Gourmet June 1992
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beans & Peas                     Gourmet Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        small red potatoes
      3/4  pound         haricots verts -- trimmed
    1      pound         baby pattypan squash -- trimmed
    4      bunches       baby carrots -- trimmed and peeled
    3      bunches       small radishes -- trimmed
                         ***FOR THE VINAIGRETTE***
    1      large         shallot -- chopped
    1      large         garlic clove -- chopped
    2      teaspoons     coarse-grained mustard
    2      tablespoons   fresh lemon juice
    2      teaspoons     balsamic vinegar
      1/3  cup           olive oil
 
 In a large saucepan combine the potatoes with enough cold water to cover them b
 y 1 inch and simmer them, covered, for 10 to 15 minutes, or until they are tend
 er.  Drain the potatoes, let them cool completely, and cut them into 1/4-inch-t
 hick slices .  In a kettle of boiling water cook separately the haricots verts,
  the squash, and the carrots for 3 to 5 minutes each, or until each vegetable i
 s crisp-tender, transferring them as they are cooked with a slotted spoon to a 
 bowl of ice and cold water to stop the cooking.  Transfer the vegetables with t
 he slotted spoon to paper towels and pat them dry.  In the kettle of boiling wa
 ter cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and t
 ransfer them with the slotted spoon to the bowl of ice and cold water.  Drain t
 he radishes and pat them dry.  Transfer the vegetables to 5 separate bowls and 
 chill them, covered.  The vegetables may be cooked 1 day in advance and kept co
 vered and chilled.
 
 Make the vinaigrette:
 
 In a blender or food processor blend together the shallot, the garlic, the must
 ard, the lemon juice, the vinegar, and salt and pepper to taste until the mixtu
 re is smooth, with the motor running add the oil in a stream, and blend the dre
 ssing until it is emulsified.
 
 Divide the vinaigrette evenly among the 5 bowls, toss each vegetable to coat it
  with the dressing, and arrange the vegetables decoratively on a large platter.
 
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