Total Time
20mins
Prep 15 mins
Cook 5 mins

This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood.

Ingredients Nutrition

Directions

  1. In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
  2. To prepare marinade, whisk all ingredients together in small bowl.
  3. Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.

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