2-1/2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons Dijon-style mustard

dried hot red pepper flakes to taste

½ cup olive oil

½ pound pearl onions, blanched in boiling water for 1 minute, drained and peeled

1 pound carrots, peeled and cut crosswise into ¼ inch thick slices (about 2-1/2 cups)

1 pound broccoli, cut into flowerets (about 5 cups)

2 red bell peppers, cut into thin strips (about 1 1/2 cups)

½ cup small, brine-cured black olives  (preferably Nicoise) 

  1. In a small bowl, whisk together the vinegars, the mustard, the red pepper flakes, and salt and black pepper to taste.  Add the oil in a stream, whisking, and whisk until it is emulsified.
  1. In a steamer set over boiling water steam the onions, covered, for 2 minutes. Add the carrots and the broccoli and steam the vegetables for 3 minutes, until they are crisp tender.  Transfer the vegetables to a colander and let them cool.
  1. In a bowl, combine the vegetables, the bell peppers and the olives and toss the mixture with the dressing. Chill the salad, covered, for at least four hours or overnight.

NOTE:  As the above picture indicates, other vegetables can be added to this salad.  Here asparagus tips were steamed along with the broccoli and carrots, and grape tomatoes were tossed in just before serving.

from The Best of Gourmet, 1991

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