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Categories: Vegetables, Vegetarian

Raw and braised seasonal vegetables with organic greens and citrus vinaigrette

These are good days for the lettuce-obsessed. Salad greens used to be something to dress up -- with smoked salmon, candied nuts, goat cheese, cherry tomatoes. A salad would no sooner be seen without some kind of recherche ingredient tossed ... Read more

Total time: 50 minutes | Serves 4
Note: From Theo Schoenegger at Patina. Use vegetables of the same size or cut larger ones so they take the same length of time to cook.
  • 1/4 cup extra virgin olive oil
  • 1 cup water
  • 2 cloves garlic, crushed and peeled
  • 2 thyme sprigs
  • 4 baby white carrots, peeled
  • 4 baby orange carrots, peeled
  • 4 baby yellow carrots, peeled
  • 4 baby red carrots
  • 4 planet carrots (small, orange, round)
  • 4 breakfast radishes
  • 4 baby turnips
  • 1 teaspoon salt, plus more to taste
  • 8 haricots verts
  • 8 sugar snap peas
  • 2 baby fennel bulbs, shaved or very thinly sliced lengthwise on a mandoline
  • 1 watermelon radish, julienned (or substitute a regular radish)
  • 4 ounces mixed greens
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon grapefruit juice
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil blended with 3 tablespoons vegetable oil
  • Pepper
  • Sugar
  • 1/4 hothouse cucumber, very thinly sliced lengthwise on a mandoline

Step 1In a large saute pan, place the one-fourth cup olive oil, water, garlic, thyme and the white, orange, yellow, red and planet carrots, the breakfast radishes, turnips and salt. Cut a piece of parchment paper the size of the pan and place it on top of the vegetables. Cook over low heat, until tender, about 20 minutes, stirring occasionally and removing vegetables as they get tender (breakfast radishes will be done first). Add more water if the pan gets dry before the vegetables are cooked; this will depend on the size of vegetables.

Step 2Meanwhile, blanch the haricots verts, then the sugar snap peas (separately) in salted water until al dente, about 1 to 2 minutes each. Plunge them in ice water to stop the cooking and dry well.

Step 3Divide the white, orange, yellow, red and planet carrots, the breakfast radishes and the turnips among 4 salad plates so that you have some of each type of vegetable in each serving. Slice the snap peas in half lengthwise and scatter onto the four plates. Place some of the shaved fennel on each plate.

Step 4Slice the haricots verts in half lengthwise and place in a large bowl. Add the julienned watermelon radish and the mixed greens.

Step 5In a small bowl, whisk together the orange, lime, grapefruit and lemon juices. Add the oils slowly, whisking constantly to emulsify. Season with salt and pepper. Add a pinch of sugar, depending on the sweetness of the grapefruit and orange. Pour the dressing over the greens mixture and toss to coat.

Step 6Place the dressed salad on top of the plated vegetables. Roll up the cucumber slices and tuck them under the greens.

Each serving:
288 calories; 2 grams protein; 11 grams carbohydrates; 3 grams fiber; 27 grams fat; 4 grams saturated fat; 0 cholesterol; 660 mg. sodium.
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