https://www.copymethat.com/r/EcALvMtK6/marinated-vegetable-salad-feed-a-firefig/
27205373
om6ysQk
EcALvMtK6
2024-10-10 04:25:09
Marinated Vegetable Salad (Feed a Firefighter) - Trisha Yearwood, “Trisha’s Southern Kitchen” on the Food Network.
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Ingredients
- subheading: Crisp Tender Vegetables:
- Kosher Salt (for the boiling water)
- Ice Cubes & Water
- 1 head broccoli (medium, stem removed, florets cut into 1½-inch pieces)
- 1 head cauliflower (small, stem removed, florets cut into 1½-inch pieces)
- 1 pound artichoke quarters (frozen)
- subheading: Vinaigrette:
- ⅓ cup olive oil (extra-virgin)
- 1½ tablespoons vinegar (red wine)
- 1 garlic clove (small, finely grated or pressed)
- ¾ teaspoon Kosher Salt
- subheading: Marinated Vegetable Salad:
- 1 recipe Vinaigrette (*recipe above)
- 1 recipe Crisp Tender Vegetables (*recipe above)
- ½ cup olives (Kalamata, pitted, halved)
- 2 tablespoons capers (drained)
- 2 tablespoons oregano (fresh, chopped)
- 3 peppers (cherry, pickled, jarred, chopped)
- subheading: Special Equipment:
- A Cutting Board
- A Sharp Chef's Knife
- A Rasp Grater or A Garlic Press
- A Small Strainer
- A Large Mixing Bowl (for the Ice Water Bath)
- A Spider or A Slotted Spoon
- A Colander
- Paper Towels
- A Whisk
- A Rubber Spatula
- Plastic Wrap
- An Air-Tight Container (for storing leftovers)
- A Large Rimmed Serving Platter and Serving Spoon
- Shallow Salad Plates and Salad Forks
Note: Ingredients may have been altered from the original.
Steps
Directions at foodnetwork.com
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