Modern Italian Vegetable Salad with Aspic Alternative

Ingredients

• 1 pound New potatoes (Cooked and sliced or cut into shapes)
• 1 cup Green peas (Cooked)
• 1 cup Asparagus tips (Cooked)
• 1 cup Cauliflower florets (Cooked)
• 1 cup French beans (Cooked and trimmed)
• 1 cup Beetroot (Cooked and diced)
• 2 tablespoons Olive oil
• 2 tablespoons Tarragon vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper (Freshly ground)
• 2 cups Water
• 2 tablespoons Cornflour (cornstarch)

Instructions

1. 1Cook all the vegetables separately until tender. This can be done by steaming, boiling, or roasting. Allow to cool completely. Slice the potatoes and cut them into decorative shapes if desired. Dice the beetroot. Trim the French beans.
2. 2In a large bowl, gently toss the cooked vegetables with olive oil, tarragon vinegar, salt, and pepper. Be careful not to overdress.
3. 3In a saucepan, whisk together water and cornflour until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and becomes clear. This should take about 5-7 minutes. Remove from heat and let cool slightly.
4. 4Lightly grease a mould or a plain round basin. Arrange the dressed vegetables in the mould, pressing them down gently. Pour the slightly cooled cornflour mixture over the vegetables, ensuring they are fully submerged. Cover the mould with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the aspic to set completely.
5. 5To serve, carefully invert the mould onto a serving plate. If the salad doesn't release easily, dip the bottom of the mould briefly in warm water. Garnish with fresh herbs, if desired. Serve chilled.