The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 6

Salad
6 celery ribs, cut into 1/4-inch-thick slices
3 cucumbers, peeled, halved, seeded, and cut on the diagonal into 1/4-inch-thick
slices
3 scallions, white and green parts, cut into 1/4-inch-thick slices
1 red bell pepper, halved, seeded, and julienned
1/2 red onion, halved again and thinly sliced

Vinaigrette
1 Tbs. Dijon mustard
1 garlic clove, minced
1/4 cup white wine vinegar
1 tsp. ground cumin
1 tsp. salt
Freshly ground black pepper
1/4 cup olive oil
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs. finely chopped fresh mint

To make the salad:
Toss the vegetables into a big bowl as you cut them.

To make the vinaigrette:
In a small bowl, whisk together the mustard, garlic, vinegar, cumin, salt,
and a few grinds of pepper. Add the olive oil in a slow, steady, thin
stream, whisking as you go. This will form an emulsion and thicken the
dressing. Stir in the parsley and mint.

Assemble the salad:
Just before you’re ready to serve the salad, pour the vinaigrette
over the vegetables. Using a large metal spoon or you hands, toss until
everything is evenly coated. Taste to see if the salad needs more of anything,
particularly salt, and serve.

—Once Upon
a Tart, by Frank Mentesana and Jermome Audureau with Carolynn Carreno