Ingredients

serves 6 to 8. serving size: 1/2 cup as a side dish, 1 cup as a main dish.

　　5 small red potatoes

　　1/4 teaspoon salt

　　1/2 pound asparagus (tough ends snapped off)

　　1/2 bunch broccoli, cut into small florets

　　6 small carrots, peeled

　　10 edible-pod peas, string removed

　　6 scallions, including green tops, chopped

　　1/2 pound small (1 to 1 1/2-inch diameter) button mushroom caps, cleaned with damp towel

　　4 or 5 small inner leaves from 1 head of romaine lettuce, washed and crisped by soaking in ice water

　　

Dressing

3 tablespoons white wine vinegar

　　2/3 cup chopped fresh parsley

　　1 1/2 teaspoons dried tarragon, crumbled

　　1/2 teaspoon salt

　　1/4 teaspoon pepper

　　1 1/4 cups olive oil

　　

Step 1

In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes. Remove the potatoes from the water and set aside.

　　

Step 2

Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.

　　

Step 3

Remove the vegetables from the pot and rinse in ice water. Drain the vegetables and dry. Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.

　　

Step 4

Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.

　　

Step 5

With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens. Turn the blender off and on to mix the ingredients well.

　　

Step 6

Pour 1/4 cup of dressing over the vegetables in the bowl and mix together.

　　

Step 7

Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.

　　Great Food, All Day Long