Marinated Vegetables-Balsamic Salad & Dressings
SALAD INGREDIENTS
1 small head cauliflower
1 small bunch broccoli
1 lb asparagus or green beans
1 lb carrots
2 tomatoes
1 bulb fresh fennel,trimmed and sliced
1 cup black olives
1/4 cup chopped fresh basil or parsley 		BALSAMIC VINEGAR DRESSING
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp fresh ground pepper
1+tsp sugar(to taste)
1 clove garlic,minced
1 tsp Dijon mustard
4 anchovy fillets,minced
3/4 cup extra-virgin olive oil

Separate the cauliflower and broccoli into bite size pieces.Trim off the tough parts of the asparagusand peel 1" up the stems.( If using beans,trim them.)Peel carrots and cut into 3"sticks.

Cook each vegetable separately,until tender-crisp.(cauliflower,3 to 4 min.;broccoli,3+min.;asparagus,4 to 5 min.;carrots,5 min.)

Chill in cold water and drain dry on paper towels.Refrigerate, separately on paper towels.

Two hours before serving, arrange vegetables decoratively in a large dish. Slice tomatoes in wedges and arrange arround the vegetables with the fennel. Sprinkle with olives and chopped basil.

Prepare the dressing by whisking the vinegar with the salt, pepper,sugar,garlic, mustard and anchovies. Whisk in the oil. Drizzle the dressing evenly over the vegetables and allow to marinate until ready to serve. Marinate from 10 minutes to 2 hours;the longer you marinate,the stronger the taste.

Serves 10 to 12

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