BHG's Newest Recipes:Summer Vegetables and Herb Dressing Recipe

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Summer Vegetables and Herb Dressing

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Ingredients

1/2
cup seasoned rice vinegar or white wine vinegar
1/2
cup extra virgin olive oil
3
tablespoons finely chopped fresh Italian (flat-leaf) parsley, basil, and/or chives
1/2
teaspoon sea salt, kosher salt, or salt
1/2
teaspoon ground black pepper
4
cups fresh vegetables, such as scrubbed baby beets, halved or quartered; trimmed baby carrots with tops; trimmed fresh wax or green beans; and/or trimmed snap pea pods
3
cups radishes, halved; sweet peppers, cut into strips; green onions, trimmed and cut into 4-inch lengths; cucumber pieces; avocado slices; and/or small yellow or red tomatoes
4
cups mesclun
Additional fresh Italian parsley or basil leaves and/ or chives

Directions

1. For Herb Dressing, in screw-top jar combine vinegar, olive oil, finely chopped herbs, salt, and pepper. Cover and shake well; set aside.

2. In a 12-inch skillet bring 1 inch lightly salted water to boiling. Add beets, carrots, and/or green beans. Return to boiling, reduce heat, and cook 3 to 4 minutes or until vegetables are crisp-tender. Add pea pods, if using, the last 1 minute of cooking. To cool, use a slotted spoon to transfer vegetables to a large bowl filled with ice water.

3. Drain vegetables. On large platter arrange mesclun and vegetables. Sprinkle with herbs; pass dressing. Makes 8 servings.

From the Test Kitchen