by Les Dames d’Escoffier Chicago
edited by Carol Mighton Haddix
from Chicago Cooks
(Surrey Books, 2007)
Makes 10 servings
This was one of the first salads Convito Italiano carried. I invented it literally out of what was left in the refrigerator that day. Our first tiny shop in Wilmette had no walk-ins – just one little refrigerator. To this day, this salad is a customer favorite. —Nancy Brussat Barocci
Ingredients
For the vegetables
2 cups julienned carrots (2 inches long)
2 cups julienned zucchini
1 cup peapods, trimmed
1 cup peeled, seeded, julienned cucumbers
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
For the vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
Freshly ground black pepper
Method
1. Combine the vegetables and parsley in large bowl.
2. For the vinaigrette, combine the oil, vinegar, salt, basil, oregano, and pepper in a medium bowl; whisk to combine.