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VCE: Summer Vegetables With Garlic Mayonnaise

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* Exported from MasterCook *

 

Summer Vegetables With Garlic Mayonnaise

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 165

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Garlic Mayonnaise

(see separate recipe)

small new potatoes -- steamed or roasted

Tender green or Romano beans -- blanched

Carrots -- steamed until tender

left whole if small or sliced if not

Cauliflower florets

blanched or steamed until tender

Bell peppers of different colors -- cut into strips

Tomatoes

sliced or cut into wedges

Cooked chickpeas or large white beans

Hard-cooked eggs -- halved or quartered

Nicoise olives

 

A platter of summer vegetables with garlic mayonnaise can be an appetizer

or an entire meal. Other vegetables that you can use here with great

success are radishes, tender salad turnips, and artichoke hearts. For a

main course, allow 8 to 12 ounces vegetables and 2 to 4 tablespoons

mayonnaise per person.

 

Make the garlic mayonnaise and set it aside to mellow. Lightly cook the

vegetables as suggested. For a first course, cut them rather fine; for a

main-course salad, larger pieces are better. Arrange the vegetables on a

platter or individual plates, then add the chickpeas, eggs, and

olives. Heap the mayonnaise in a mound on the plate and serve.

 

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