AVEC ERIC | Recipe | Market Vegetables with Ravigote Vinaigrette from The Martha Stewart Show

RECIPE: Market Vegetables with Ravigote Vinaigrette from The Martha Stewart Show

6 servings

The Market Vegetables: seasonal example
½ pound small potatoes
½ pound beets
½ cup vinegar
1 ear of corn, shucked
¼ pound green beans, ends trimmed
1 small bunch leeks, ends trimmed
1 small fennel, cored and sliced
2 stalks celery, sliced on the bias about 2” long
1 small bunch baby turnips, peeled and quartered
1 small bunch baby carrots, peeled and halved lengthwise
fine sea salt and freshly ground pepper

The Vinaigrette:
6 tablespoons aged sherry vinegar
1 tablespoon Dijon mustard
6 tablespoons canola oil
6 tablespoons extra virgin olive oil
1 large egg, hard boiled, yellow and white separated and chopped
1 teaspoon drained capers, finely chopped
1 teaspoon finely diced shallot
2 teaspoons finely diced cornichons
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh Italian parsley

1. Place the potatoes and beets in a small pot of salted cold water. Add the vinegar to the pot of beets. Bring the pots to a boil; lower the heat to a simmer, and cook until the potatoes and beets are tender when pierced with a small knife, about 15-20 minutes. Drain and cool in the refrigerator. Once cool, peel the potatoes and beets and thinly slice.

2. Place 3 pots of water over high heat and bring to a boil. Add salt to each pot. Drop the ear of corn into one pot and green beans into another and the fennel and celery into the last pot. Blanch until tender, but still a bit crisp. About 3 minutes for the corn and 4 minutes for the green beans, fennel and celery. Plunge the vegetables in an ice water bath to stop the cooking. Repeat this with leeks, turnips and carrots in each of the three pots, cooking each vegetable about 3-4 minutes each. Cut the corn kernels off the cob and halve or quarter the green beans and leeks depending on size.

3. To make the vinaigrette, place the sherry vinegar and Dijon mustard into a mixing bowl. Slowly whisk in the canola and olive oil. Adjust the seasoning. Add the egg whites and yolks, capers, shallot, cornichons and herbs to the vinaigrette. Set aside.
Arrange the vegetables equally on six plates, drizzle the vinaigrette over the vegetables. Serve immediately.
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