Active time: 50 min Start to finish: 50 min
Cooks' notes:
•Vinaigrette may be made 8 hours ahead and chilled, covered. Bring to room temperature before using.
•Squeezing juice from shallots makes them less sharp.
Recipe information
Yield
Makes 8 servings
Ingredients
For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro
Preparation
Make vinaigrette:
Step 1
Whisk together vinaigrette ingredients.
Make salad:
Step 2
Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
Step 3
Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
Step 4
Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
Step 5
Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.
