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Winter Garden Vegetable Salad

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This recipe is from Judith Fertig, author of “Prairie Home Cooking.” The dressing on this salad uses bottled Maggi seasoning, a condiment with German origins.

Dressing

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup freshly grated Parmesan cheese

  • 3 tablespoons white wine or tarragon vinegar

  • 2 tablespoons Dijon-style mustard

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons drained capers

  • 1 teaspoon Maggi seasoning or 1 teaspoon soy sauce

  • 1/4 teaspoon bottled hot pepper sauce

    Salad

  • 1-1/2 cups small cauliflower florets
  • 1 cup chopped watercress
  • 2/3 cup chopped leeks (2 medium)
  • 1/2 cup chopped green onion
  • 2 small heads Bibb lettuce leaves, separated, or
  • 4 cups assorted torn mixed greens

    Whisk together all the dressing ingredients in a small bowl. Combine the cauliflower, watercress, leeks and green onions in a medium bowl. Pour the dressing over the vegetables. Stir to coat the vegetables. Let stand for 30 minutes.

    Line a salad bowl with lettuce leaves. Mound the marinated vegetables in the center and serve. Makes 6 servings.

    Nutritional analysis per serving: calories, 217; protein, 3 grams; carbohydrates, 6 grams; fiber, 2 grams; fat, 21 grams; cholesterol, 3 milligrams; sodium, 381 milligrams.

    Originally published Nov. 8, 2000

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