Warm Winter Vegetable Salad
Recipe By :Martha Stewart
Serving Size : 6 Preparation Time :0:30
Coarse salt and freshly ground black pepper
2 pints Brussels sprouts
1 bunch carrots -- (about 5) peeled and cut into chunks
7 small red potatoes -- or white, halved (7 to 9)
2 tablespoons balsamic vinegar
1 large egg
2 tablespoons Dijon mustard
3 tablespoons cider vinegar
1 tablespoon celery seed
1 tablespoon walnut oil
1/2 cup vegetable oil
2 scallions -- white and pale-green parts only, thinly sliced
1. In separate pots of lightly salted water, cook the Brussels sprouts, carrots, and potatoes until tender but not mushy. Drain, and transfer all vegetables to one serving bowl. Before adding potatoes to the serving bowl, toss them with the balsamic vinegar.
2. In a small bowl, combine egg, mustard, vinegar, celery seed, salt, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in scallions. Taste, and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated, in an airtight container for up to 3 days.
Recipe By :Martha Stewart
Serving Size : 6 Preparation Time :0:30
Coarse salt and freshly ground black pepper
2 pints Brussels sprouts
1 bunch carrots -- (about 5) peeled and cut into chunks
7 small red potatoes -- or white, halved (7 to 9)
2 tablespoons balsamic vinegar
1 large egg
2 tablespoons Dijon mustard
3 tablespoons cider vinegar
1 tablespoon celery seed
1 tablespoon walnut oil
1/2 cup vegetable oil
2 scallions -- white and pale-green parts only, thinly sliced
1. In separate pots of lightly salted water, cook the Brussels sprouts, carrots, and potatoes until tender but not mushy. Drain, and transfer all vegetables to one serving bowl. Before adding potatoes to the serving bowl, toss them with the balsamic vinegar.
2. In a small bowl, combine egg, mustard, vinegar, celery seed, salt, and pepper. Combine walnut and vegetable oils in a glass measuring cup. Whisking the egg mixture constantly, add the oils in a slow stream until incorporated. Stir in scallions. Taste, and adjust for seasoning. Add just enough dressing to lightly coat vegetables. Serve warm. Store remaining dressing, refrigerated, in an airtight container for up to 3 days.