Green crudites with lemon thyme vinaigrette - bon appetit

15 servings

Ingredients

Quantity Ingredient
2 tablespoons White wine vinegar
1 tablespoon Fresh-lemon juice
1 tablespoon Minced shallots
1 tablespoon Grated lemon peel
1 tablespoon Dijon mustard
⅔ cup Olive oil
½ tablespoon Salt
¼ tablespoon Freshly ground pepper
1 large Bunch broccoli, trimmed, cut into florets with 2-inch stems
½ pounds Green beans, trimmed
½ pounds Sugar snap pens, stems and strings removed
2 tablespoons Minced fresh thyme OR
1 tablespoon Dried, crumbled

Directions

Combine vinegar, lemon juice, shallots, lemon peel and mustard in medium bowl. Gradually whisk in oil. Mix in salt and pepper.

(Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Use at room temperature.)

Bring large pot of salted water to boil. Add broccoli and cook until just crisp-tender, about 2 minutes. Remove from water using slotted spoon. Refresh in bowl of cold water. Add green beans to boiling water and cook until crisp-tender, about 5 minutes. Refresh in cold water. Add sugar snap peas to boiling water and cook until just crisp-tender, about 2 minutes. Refresh in cold water. Drain vegetables well. Wrap in paper towels and plastic bag and refrigerate until well chilled. (Can be prepared 8 hours ahead.) Arrange vegetables on large platter. Stir thyme into vinaigrette.

Spoon over vegetables and serve.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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