Marinated Vegetable Salad with Tangerine Vinaigrette Recipe

Marinated Vegetable Salad with Tangerine Vinaigrette Recipe

altonbrown.com

Perfect for meal-prep or a make-ahead side dish, Alton Brown's marinated vegetable salad is sweet & tangy thanks to tangerine vinaigrette.

View full recipe on altonbrown.com

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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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