Macedoine Salad
A classic salad featuring a variety of cooked vegetables arranged artfully.
Ingredients
- 1 cup Carrots
- 1 cup Turnips
- 1/2 cup Asparagus spears
- 1 tablespoon Gelatin
- 1 cup Beetroot
- 1 cup Green string beans
- 1/2 cup Peas
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/8 teaspoon Cayenne pepper or paprika
- 2 tablespoons White wine vinegar or lemon juice
- 6 tablespoons Olive oil
- 1/2 teaspoon Prepared mustard
- 1/2 teaspoon Onion juice
- 6 stalks Asparagus stalks
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Instructions
- 1Cut carrot and turnip into pieces 1 inch long and 1/2 inch thick. Cook in boiling water until tender. Score the top of each piece and insert an asparagus point. Cut carrots, turnips, and beetroot into small cubes or straws. Cut green string beans into small pieces. Cook asparagus and peas separately until tender.
- 2In a bowl, mix salt, pepper, and cayenne or paprika. Add oil and mix again. Add vinegar or lemon juice a few drops at a time, beating until an emulsion forms.
- 3Mix the cooked vegetables with the French dressing. Arrange the vegetables inside a circle on a serving dish. Each vegetable may be massed by itself, or all may be mixed together. Finish the top with half a dozen short stalks of asparagus.
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