Macedoine Of Vegetables - Breton Vegetable Salad W... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From:The Jerusalem Post June 19, 2008 Cooks in several regions of France have composed versions of the classic macedoine de legumes, according to the most popular vegetables of their province. Artichokes and cauliflower flourish in the western province of Brittany, and thus cooks called creations like this Breton salad. Read more . If you like, substitute a peeled, diced turnip for the artichokes; cook it for 10 minutes or until just tender. To turn the salad into a main course, you can add hard boiled eggs or poached fish. According to the Dictionnaire De L'academie Des Gastronomes, the salad's name is derived from Macedonia, whose king, Alexander, brought together a large number of disparate peoples in his empire. However, the salad is not traditional in the Balkans. Naturally, fresh vegetables give the most delicious and most beautiful result. French cooks recommend cooking each vegetable separately in water, so you can take each one to its perfect point of tenderness, according to your taste. Ingredients:
1 large lemon, halved (if using fresh artichokes) |
2 large artichokes or 8 pieces frozen artichoke hearts |
salt and freshly ground pepper |
1 1/2 cups green beans, ends removed, broken in |
2 pieces |
1 medium cauliflower, divided in medium florets |
12 baby carrots, peeled |
11⁄2 cups cooked peas (fresh or frozen) |
1⁄3 cup mayonnaise |
1 tbsp. snipped chives |
1 tbsp. white wine vinegar |
salt and freshly ground pepper |
3 tbsp. vegetable oil or olive oil |
1 head romaine lettuce, leaves rinsed and dried thoroughly |
Directions:
1. If using fresh artichokes, follow directions below. If using frozen artichoke hearts, cook them in boiling salted water about 7 minutes or until tender. Cool to lukewarm. Remove them and cut each in two pieces.
2. Cook green beans uncovered in a medium saucepan of boiling salted water over high heat for 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly.
3. Cook cauliflower uncovered in a large saucepan of boiling salted water over high heat about 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly. Divide half of cauliflower into smaller florets.
4. Put baby carrots in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer over medium heat for 5 minutes or until just tender when pierced with a knife; size of baby carrots varies greatly and this affects cooking time. Drain thoroughly.
5. Combine cooked artichokes, peas and small cauliflower florets in a bowl. Mix mayonnaise with 1 teaspoon of chives. Add enough mayonnaise to artichoke mixture to moisten it. Mix gently, taste and adjust seasoning.
6. To make vinaigrette: Whisk vinegar with salt and pepper in a small bowl; whisk in oil. Taste and adjust seasoning.
7. Make a bed of romaine lettuce on a large platter. Spoon artichoke and pea mixture into center. Arrange green beans, baby carrots and remaining cauliflower florets in piles around mixture and sprinkle them with vinaigrette. Sprinkle remaining chives over artichoke mixture and over separate cauliflower florets.
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