Recipe - Vegetable Salad Russe

1 One half pound Pounds asparagus, ends
Snapped
3 Thin carrots, peeled
One fourth pound Sugar snap peas, strings
Pulled
1 md Clove garlic, peeled and
Minced
2 teaspoon Countrystyle Dijon mustard
2 tablespoon Lemon juice
1 tablespoon Rice or white wine vinegar
One fourth cup Olive oil
1/8 teaspoon Salt
Freshly ground pepper to
Taste
2 tablespoon Minced herbs (such as dill,
Tarragon and/or basil)
3 Plum tomatoes, thinly cut or sliced up

1. Cut the asparagus on the diagonal into 1 1/2inch pieces. Cut the
carrots on the diagonal into 1/4inch pieces. 2. Fill a bowl with ice
water. Bring a pan of water to the boil. Add the asparagus and time 3
minutes, starting the time as soon as the vegetable goes into the water.
With a wire or slotted spoon remove the vegetables to the bowl of ice water
and bring a pan of water back to a boil. Add the carrots and peas; time 2
minutes. Drain and plunge the vegetables into the ice water. 3. When the
vegetables have cooled, drain and wrap in paper towels. Put into a plastic
bag and refrigerate. 4. In a blender or small food processor combine the
garlic, mustard, lemon juice and vinegar. Slowly add the oil, blending
until emulsified. Add the salt, pepper and herbs. (The dressing can also
be whisked together by hand.) 5. When read to serve, combine the asparagus,
carrots and peas with the tomatoes. Pour the dressing over the vegetables,
stirring until well coated.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini