DILLED VEGETABLES
2 large carrots julienned
2 thin yellow summer squash, julienned
12 ears canned baby corn, halved lengthwise
5 scallions, julienned
2 tbsp. vinegar
2 tsp. Dijon mustard
1 tsp. dillweed
1 clove garlic, minced
2 heads Belgian endive (optional, for serving)
Blanch the carrots in boiling water for 40 seconds. Drain, pat dry, and transfer to a large bowl; set aside.
Blanch the squash for 20 seconds. Drain, pat dry and add to the bowl. Add the corn and scallions.
In a small bowl, whisk together the vinegar, mustard, dill and garlic. Pour over the vegetables and toss to coat well. Chill.
TO SERVE:
Separate the Belgian endive into petals. Use to line a large platter. Add the vegetables.
Makes 4 to 6 servings
From: Recipelink.com
Source: Old magazine recipe clipping, source unknown, not dated |