Marinated Vegetable Salad with Tangerine Vinaigrette Recipe
Perfect for meal-prep or a make-ahead side dish, Alton Brown's marinated vegetable salad is sweet & tangy thanks to tangerine vinaigrette.
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Cooking tools:
- Spider strainer
- Cooling rack
- Pot
- Stove
- Mixing bowl
- Ice
- Paper towel
- Airtight container
- Zip-top bag
- Refrigerator
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 8 ounces wax beans or green beans, trimmed
- 1 bunch thin asparagus, trimmed
- 2 broccoli crowns, cut into florets
- 1 head cauliflower, cut into florets
- 3 large carrots, cut into rounds
- 1 large golden beet, peeled and cut into wide matchsticks
- 1 medium red onion, thinly sliced from end to end
- Kosher salt
- Freshly ground black pepper
- 3/4 cup fresh tangerine juice, about 4 tangerines
- 2 tablespoons freshly squeezed lemon juice, about 1 lemon
- 2 tablespoons freshly squeezed lime juice, about 2 limes
- 1/4 cup Champagne vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1 teaspoon smooth Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon
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