Monday, May 31, 2010
Marinated Veggie Salad
This is the dressing that made me like mushrooms.
But there were none in our fridge, so you have the mushroom free version of the salad!
The oil is heated, then added to the acid and herbs. I have always liked to think that it helps the veggies marinate quicker and better.
You can play around with the dressing: in winter, use dried herbs like thyme and oregano. We put none because we had lovely fresh herbs from the newly planted garden.
It tastes much better the next day, so if you can think ahead, even better! Susbtitute Zucchini for cucumber. Roma tomatoes are fantastic because they soak up the flavours and keep their shape. Black olives are a nice finishing touch. We ate this salad with delicious sausage from William J Walter, a little shop that just opened next to our house, addictive.
Hot marinade dressing
1 cup oil of your choice (I did half canola, half Extra Virgin)
1/4 cup white wine vinegar
Zest of one lemon
Juice of half a lemon (to start, you may add more)
Fresh herbs (we had dill, oregano and basil)
3 cloves garlic, minced
salt and pepper to taste
In a high sided sauce pot, heat the oil(s) until very hot but not smoking. In another high sided pot, put the remaining ingredients. Carefully pour in the hot oil - it will make noise and may splatter, step away!
Pour the dressing over the veggies and put in the fridge until nicely cold. You may decide to add the herbs as you serve if you are not doing this the day of, it just looks fresher.