* Exported from MasterCook *
"27" Vegetable Salad
Recipe By :Jean-Georges Vongerichten
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
coarse salt
14 cups mixed baby vegetables
1 cup chopped fresh chives
1/4 cup grapeseed oil
1/4 cup water
6 tablespoons unsalted butter
1 pinch Cayenne Pepper
10 medium shiitake mushroom caps -- chopped
freshly ground pepper
2 cups mixed small tomatoes
1 1/2 cups mixed herbs and edible flowers
Bring two large pots of salted water to a boil. Prepare an ice-water bath; set
aside. If using red beets, blanch in one pot, and transfer to water bath to
prevent any further cooking. Remove from ice bath, and drain. Set aside. Discard
blanching water as it will discolor any additional vegetables. In the second
pot, blanch the remaining vegetables separately, beginning with the lightest in
color and proceeding to the darkest in color, until just tender. Transfer to ice
bath. Remove, and drain. Set aside.
In a blender, combine chives, grapeseed oil, and salt. Puree until smooth. Let
rest until mixture has settled. Strain through a fine sieve, and set chive oil
aside.
In a small saucepan, bring 1/4 cup water and 4 tablespoons butter to a boil.
Season with salt and cayenne. Divide remaining 2 tablespoons butter between two
large skillets. Heat over medium heat until melted. Divide mushrooms between
skillets, and saute until tender. Season with salt. Pour half the
butter-and-water mixture into each skillet. Divide vegetables between skillets,
and cook until just heated through. Season with salt and pepper. Add tomatoes,
and toss to combine. Transfer vegetable mixture to a large platter. Top with
herbs and flowers. Drizzle with chive oil. Serve immediately.
Serves 10 to 12
Source:
"Martha Stewart Living Television"
S(Formatted by):
"Barb @ PK on 15 Mar 2001"
Copyright:
"Jean-Georges Vongerichten"
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Per Serving (excluding unknown items): 115 Calories; 11g Fat (78.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat.
NOTES : So as not to discolor the water, always blanch light-colored
vegetables before darker ones.
Renowned chef Jean-Georges Vongerichten reveals the ingredients
and the technique he uses to make his signature ?27? vegetable
salad.
This tasty, nutritious, and innovative recipe, brought to us by
renowned chef Jean-Georges Vongerichten, has an exceedingly simple
foundation: blanched fresh vegetables. Jean-Georges likes to use
unusual baby varieties such as French breakfast radishes, pink
carrots, and purple kohlrabi, but regular-size vegetables cut into
small pieces are equally suitable. Of course, you aren?t required
to use twenty-seven different vegetables, either?the idea is to
incorporate a variety of flavors and colors.
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Jean-Georges Vongerichten
?Simple to Spectacular: How to Take
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