Recipe - Carrot Cauliflower And Beet Salad With Orange-Anise Dressing

1 cup Plus 2 tablespoons olive oil
6 tablespoon White wine vinegar
3 tablespoon Frozen orange juice
concentrate; thawed
2 tablespoon Aniseed
1 tablespoon (packed) grated orange peel
1 tablespoon Honey
1 lg Cauliflower (about 2 1/2
pounds); Separated Into
Large florets
4 lg Carrots (About 1 One half Pounds)
Peeled; Diagonally Sliced
One fourth Inch Thick
5 Beets; Peeled, Each Cut Into
6 Wedges, Beet Greens
Reserved

Blend first 4 ingredients in blender until aniseed id finely chopped, abut
1 minutes. Strain dressing into medium bowl, pressing hard on seeds in
strainer; discard seeds. Whisk in orange peel and honey. Season with salt
and pepper.

Steam cauliflower until crisptender, about 6 minutes. transfer to medium
bowl. Steam carrots until tender but still bright in color, about 8
minutes. Transfer to another bowl. Steam beets until tender, adding more
water to pot if needed, about 15 minutes. Transfer to another bowl. Cool
all vegetables completely.

Mix One half cup dressing into cauliflower. Mix One fourth cup dressing into beets.
(Dressing and marinated vegetables can be made ahead. Cover separately and
chill up to 1 day. Bring to room temperature before continuing.)

Rinse and dry beet greens. Arrange on platter as base for salad. Drain
dressing from vegetables. Overlap carrots around edge of platter. Arrange
cauliflower in ring within carrots. Mound beets in center. Drizzle with
some of remaining dressing. Serve salad with pita breads and any remaining
dressing.

Notes: The flavor of oranges enhance this colorful winter salad
beautifully. S: 8 B: Bon Appétit, December 1996
Posted to recipeludigest Volume 01 Number 630 by SuzyWert@aol.com on Jan
29, 1998