Vegetable Salad with Curry-soy Vinaigrette

Name: Vegetable Salad with Curry-soy Vinaigrette
Yield: Serves 4 as an accompaniment
Cuisine: French
Ingredients: 2 tablespoons light soy sauce; 2 teaspoons Madras curry powder; 3 tablespoons finely chopped shallots, squeezed dry; 50 g (2 oz) fresh water chestnuts, peeled and sliced; 100 g (4 oz) podded fresh peas or frozen peas; 2 teaspoons Dijon mustard; 3 tablespoons finely chopped fresh chives; 100 g (4 oz) cauliflower, cut in small florets; 1 teaspoon freshly ground five-pepper mixture or black pepper; 4 tablespoons extra virgin olive oil; 2 teaspoons salt; 100 g (4 oz) broccoli, cut in small florets; 100 g (4 oz) French beans; 225 g (8 oz) fresh tomatoes

Preparation info

Serves
4
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This is a delightful, warm vegetarian salad with a bold dressing. Although the idea is French-inspired, the flavours are exotically Asian and very enticing.

Ingredients

For the Curry-soy Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons Madras curry powder

Europe
France
Side dish
Vegan
Mediterranean

Method

Make the curry-soy vinaigrette by combining the mustard, curry powder, soy sauce, salt, pepper and olive oil. Mix well and set aside.

Bring a pan of salted water to the boil. Drop in the tomatoes for 5 seconds, then remove, peel and seed them. Cut the tomatoes into 4 cm (1½ in) pieces and set aside. Now add the broccoli, French beans and cauliflower to the pan and cook for 3 minutes; th