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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HARVEST VEGETABLE SALAD

From: Susan Mihalo VanRiper, Allison Park
Primary category: Salads

Ingredients

3 lbs carrots, cut into julienne
3 lbs zucchini, cut into rounds
2 lbs fresh mushrooms, sliced
4 large sweet red peppers, cut into strips
5 cucumbers, sliced
4 pints cherry tomatoes, halved
24 radishes, sliced
1 large head of cauliflower, cut into flowerets
3 TB Dijon mustard
1 c olive oil
1/2 c red wine vinegar
1/4 c cabernet wine
3 cloves garlic, crushed
Fresh tarragon leaves
Salt and pepper to taste

Procedure

Combine the vegetables in a large bowl.

Beat the mustard, vinegar, garlic and wine together with a wire whisk. Add a few drops of oil at a time and whisk together. Season with salt and pepper.

Add the tarragon leaves to the vegetables. Pour the dressing over all and toss. Serves 24.

(You may add pasta to make the dish heartier, but you must double the dressing to cover all of the salad.)

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Harvest Vegetable Salad - NOTES

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Harvest Vegetable Salad - REVIEWS

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