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Boiled Vegetables Tossed with Homemade Dressing

Published on September 15, 2017

Turn up the flavor of your side dish with this homemade zesty dressing!

When it comes to dinner, people have always paired their meat with potatoes and some bland steamed vegetables. Switch up your veggies with a homemade zesty dressing! We went zest, and never went back. Your taste-buds will thank you. Endlessly.

Materials:

  • Large Stock Pot
  • Pasta Basket
  • Large Bowl
  • Blender or Food Processor
  • Chef Knife
  • Cutting Board(s)
  • Measuring Cups (solid and liquid)
  • Measuring Spoons

Ingredients (Vegetables):

  • 1/4 cup freshly squeezed lemon juice
  • 1 Tbsp salt
  • 1lb broccoli rabe, trimmed
  • 1 cup cauliflower florets
  • 1 cup half-moon sliced green squash
  • 1 cup half-moon sliced yellow squash
  • 1/2 cup red pepper slices, julienned
  • 1/2 cup pitted black olives

Ingredients (Dressing):

  • 1/4 cup red wine vinegar
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 ½ minced garlic
  • 1/3 cup extra virgin olive oil
  • 1/2 canola oil
  • 1 Tbsp thinly-sliced fresh basil (plus whole leaves for garnish)
  • 1 lemon (cut into wedges, for garnish)

Steps:

  1. Fill the stock pot with water and bring it to a boil. Stir in the lemon juice (1/4 cup) and salt (1 Tbsp). Fill the pasta basket with the broccoli rabe, cauliflower, and squash. Submerge into the boiling water and cook the vegetables for 2 minutes, covered. Remove the basket and run the vegetables under cold water to refresh.
  2. Transfer the cooked vegetables into a large bowl, add in the red pepper slices and olives, and mix.
  3. In your blender or food processor, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix until it is completely blended. Then, gradually add the oils, blending as you go, to make a smooth dressing.
  4. Pour the dressing over the cooked vegetables, add the basil, and toss it well. Chill the tossed vegetables for at least 2 hours before serving.
  5. Plate the vegetables and garnish them with fresh basil and lemon wedges.
  • Mise en place
  • The Dressing
  • Vegetables Tossed in Dressing
  • Plated Boiled Vegetables

Tips

  • Remember to finish your mise en place (everything in place) before you start cooking to save time and stress throughout the process.