hom's veg salad with curry soy vinaigrette

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Vegetable Salad with Curry Soy Vinaigrette

 

Recipe By :Ken Hom on PBS' Great Food

Serving Size : 4 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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The Curry-Soy Vinaigrette:

2 teaspoons Dijon mustard

2 teaspoons Madras curry powder (see below)

2 tablespoons light soy sauce (see below)

2 teaspoons salt

1 teaspoon freshly ground five-pepper mixture (see below)

or black pepper

4 tablespoons extra virgin olive oil

The Salad:

8 ounces fresh tomatoes

4 ounces broccoli -- cut into small florets

4 ounces French green beans

4 ounces cauliflower -- cut into small florets

3/4 cup fresh peas or frozen peas

2 ounces fresh water chestnuts peeled and sliced

3 tablespoons finely chopped shallots -- squeezed dry

3 tablespoons finely chopped fresh chives

 

Make the curry-soy vinaigrette by combining the mustard, curry powder, soy

sauce, salt, pepper and olive oil. Mix well and set aside.

 

Bring a pan of salted water to a boil. Drop in the tomatoes for 5 seconds, then

remove, peel and seed them. Cut the tomatoes into 1½ inch (4 cm) pieces and set

aside. Now add the broccoli, French beans, and cauliflower to the pan and cook

for 3 minutes; then add the peas and cook for 1 minute. Drain the vegetables

well, tip into a warm bowl, and then add the water chestnuts and tomatoes.

Drizzle in the curry-soy vinaigrette and add the shallots and chives. Mix well

and serve at once.

 

Madras Curry Powder is a western-style powder that’s quite different from those

used by the Indian community. There are many reliable commercial brands used by

fusion cooks for their exotic and subtle aroma and flavor.

 

Light Soy Sauce is light in color, but it is full of flavor and is the better

one to use for cooking. It is saltier than dark soy sauce and is known in

Chinese grocers as Superior Soy

 

Five-pepper Mixture or five-peppercorn mixture is a fragrant aromatic mixture of

whole black, white, pink and green peppercorns, and allspice berries. Available

in supermarkets, this mix, freshly ground, gives food a wonderful tasty touch.

It is popular with fusion cooks and chefs because it bestows an added dimension

to recipes.

 

Source:

" http://www.west175productions.com/Great_Food/season2 "

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Per Serving (excluding unknown items): 203 Calories; 14g Fat (59.5% calories

from fat); 5g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1636mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 492 1396 0 1091 0 0 0 0 0 3568 0 4422 5473 0 0

 

 

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