Marinated Vegetable Salad with Tangerine Vinaigrette Recipe | Alton Brown

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