Steamed Vegetables in Malt Vinegar Dressing

Cuisine, November 1982

20 minutes — 4 Servings

Ingredients

2		carrots (pared, cut into 1/4 inch diagonal pieces)
1⁄2	pound	fresh green beans (rinsed and trimmed)
2	small	zucchini (rinsed, trimmed and cut into 1/4 inch diagonal pieces)
2	tablespoon	light olive oil
2	tablespoon	vegetable oil
2	tablespoon	malt vinegar
1	tablespoon	white wine vinegar
1⁄2	teaspoon	fresh oregano (finely chopped – or pinch dried, crumbled)
1⁄2	teaspoon	fresh thyme (finely chopped – or pinch dried, crumbled)
1⁄2	teaspoon	rosemary (finely chopped – or pinch dried, crumbled)
1⁄2	teaspoon	salt
1⁄4	teaspoon	ground black pepper
1	small	head leafy lettuce (such as boston, bibb, or garden lettuce – trimmed, rinsed, dried)
2	tablespoon	red onion (finely chopped)

Instructions

Pour water into large heavy saucepan to depth of 1 inch; heat over high heat to boiling. Place steaming rack over water; place carrots on rack. Steam carrots, covered, 5 minutes. Lift cover; carefully add beans to carrots; steam carrots and beans, covered, 2 minutes. Lift cover; carefully add zucchini to other vegetables. Steam vegetables, covered, until just slightly firm when pierced with fork, about 2 minutes. Remove immediately to large bowl.

Combine olive and vegetable oils, malt and white wine vinegars, herbs, salt, and pepper in small bowl; whisk until blended. Pour over vegetables in large bowl; toss to coat evenly with dressing. Let stand, uncovered, at room temperature until serving time, tossing occasionally.

At serving time, arrange lettuce leaves on individual salad plates. With slotted spoon, lift marinated vegetables from bowl; arrange over lettuce, dividing evenly. Spoon some of dressing left in bowl over lettuce. Garnish vegetables with small amount of chopped red onion, if desired.