marsha-tbay
Well-known member
Pate
1-1/4 c carrots, sliced
1-1/4 c fresh spinach leaves, torn
1-1/4 c cauliflower florets
1-1/4 c fresh green beans, cut
4 eggs, divided
salt and pepper to taste
lettuce leaves
1 tomato, cut in wedges (garnish)
Dressing
1 egg yolk
1 tbsp Dijon mustard
salt and pepper to taste
1/2 c veg oil
1-2 tbsp wine vinegar
cayenne pepper to taste
Night before, or several hours ahead: Cook carrots, spinach, cauliflower and beans separately. Preheat oven to 275F. Spray loaf pan with veg cooking spray. Puree carrots, 1 egg, salt and pepper in food processor or blender; layer in bottom of loaf pan. Repeat procedure with spinach, cauliflower and beans, pureeing each with 1 egg, salt and pepper; layer in order, on top of carrots. Place loaf pan in 12 x 9: baking dish filled with water. Bake 2-1/2 hours; cover; refrigate several hours or overnight.
To make dressing: Using food processor or blender, or whisking by hand, blend egg yolk and mustard; add salt and pper. Very slowly add oil, a drop at a time, blending or whisking. Slowly add vinegar and cayenne; refrigerate.
When ready to serve: Place lettuce leaf on ea. of six or 8 salad plates. unmold pate; cut in slices. Place on lettuce; top with dollop of dressing; garnish with tomato.
6 to 8 small servings
Prep time 45 mins
Cook Time 2 hours 30 mins.
1-1/4 c carrots, sliced
1-1/4 c fresh spinach leaves, torn
1-1/4 c cauliflower florets
1-1/4 c fresh green beans, cut
4 eggs, divided
salt and pepper to taste
lettuce leaves
1 tomato, cut in wedges (garnish)
Dressing
1 egg yolk
1 tbsp Dijon mustard
salt and pepper to taste
1/2 c veg oil
1-2 tbsp wine vinegar
cayenne pepper to taste
Night before, or several hours ahead: Cook carrots, spinach, cauliflower and beans separately. Preheat oven to 275F. Spray loaf pan with veg cooking spray. Puree carrots, 1 egg, salt and pepper in food processor or blender; layer in bottom of loaf pan. Repeat procedure with spinach, cauliflower and beans, pureeing each with 1 egg, salt and pepper; layer in order, on top of carrots. Place loaf pan in 12 x 9: baking dish filled with water. Bake 2-1/2 hours; cover; refrigate several hours or overnight.
To make dressing: Using food processor or blender, or whisking by hand, blend egg yolk and mustard; add salt and pper. Very slowly add oil, a drop at a time, blending or whisking. Slowly add vinegar and cayenne; refrigerate.
When ready to serve: Place lettuce leaf on ea. of six or 8 salad plates. unmold pate; cut in slices. Place on lettuce; top with dollop of dressing; garnish with tomato.
6 to 8 small servings
Prep time 45 mins
Cook Time 2 hours 30 mins.