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Recipe from Beans & Barley Cafe & Deli,
Milwaukee, WI
3/4 cup carrots, peeled & into matchsticks
1/4 cup bell pepper, diced or triange-cut
1/4 cup red onions, cut into half-moon crescents
3 cups red potatoes, unpeeled, cut into 1-inch cubes
Vinaigrette
2 tbsp balsamic vinegar
1/4 cup olive oil
2 tbsp fresh parsley, chopped
1 tsp coarse mustard
1 tsp fresh basil, minced
1/4 tsp oregano, dried, crushed
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp fresh garlic, minced
Blanch carrots 1 or 2 minutes, or until barely done.
Remove from water, but reserve water.
Mix carrots with pepper and onions while still hot.
Cook unpeeled potatoes in reserved blanching water 10 minutes, or until just tender.
Do not overcook. Drain and, while still hot, mix with vegetables and vinaigrette.
To make vinaigrette: Slowy whisk vinegar into oil. Add remaining ingredients.
Makes about 6 servings.
Source: Pat Sturgis, Manager, Beans & Barley Cafe & Deli; Milwaukee Sentinal, Jan 23, 1991
Milwaukee, WI
3/4 cup carrots, peeled & into matchsticks
1/4 cup bell pepper, diced or triange-cut
1/4 cup red onions, cut into half-moon crescents
3 cups red potatoes, unpeeled, cut into 1-inch cubes
Vinaigrette
2 tbsp balsamic vinegar
1/4 cup olive oil
2 tbsp fresh parsley, chopped
1 tsp coarse mustard
1 tsp fresh basil, minced
1/4 tsp oregano, dried, crushed
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp fresh garlic, minced
Blanch carrots 1 or 2 minutes, or until barely done.
Remove from water, but reserve water.
Mix carrots with pepper and onions while still hot.
Cook unpeeled potatoes in reserved blanching water 10 minutes, or until just tender.
Do not overcook. Drain and, while still hot, mix with vegetables and vinaigrette.
To make vinaigrette: Slowy whisk vinegar into oil. Add remaining ingredients.
Makes about 6 servings.
Source: Pat Sturgis, Manager, Beans & Barley Cafe & Deli; Milwaukee Sentinal, Jan 23, 1991
