Fresh and Vibrant: Exploring the Delights of Macedoine Salad
Hello, food lovers! Today, we're diving into the colorful world of Macedoine Salad. This delightful dish is a medley of diced vegetables, often served as a salad or side dish. It's a versatile recipe that can be tailored to your taste and dietary preferences.
Ingredients
Salad
- 2 carrots
- 2 potatoes
- 2 zucchini
- 150 g peas (⅔ cup)
- 150 g green beans (¾ cup)
- 1 tsp salt
Dressing
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 1 tbsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Parsley (garnish)
Instructions
- Trim and dice the green beans.
- Peel and dice the carrots.
- Peel and dice the zucchinies.
- Peel and dice the potatoes into small cubes.
- If using fresh peas, blanch them in boiling water for a few minutes until tender. If using frozen peas, thaw them.
- In a large pot of salted boiling water, cook the diced vegetables separately until each is tender but still firm: start by adding peas. After 5 minutes add carrots and green beans. After another 5 minutes add potatoes and zucchini and cook for another 5 minutes.
- Drain and transfer them to a large bowl of ice water to cool and stop the cooking process.
- Once the vegetables are completely cooled, drain them well and transfer to a mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, mustard, white wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the diced vegetables and gently toss to coat them evenly.
- Transfer the Macedoine salad to a serving dish and garnish with fresh parsley or chives, if desired.
- Serve chilled and enjoy as a refreshing side dish.