Ingredients
-
-
1
-
1
-
4
-
1
-
1
-
4
-
3
-
10
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10
-
-
1
-
2
-
2
-
1
Directions
Benin Style Vegetable Salad, Traditional Benin meals are not served in courses Some families borrow a French custom and start meals with a plate of crudits–to add color to the meal This recipe reflects this tradition , Traditional Benin meals are not served in courses Some families borrow a French custom and start meals with a plate of crudits–to add color to the meal This recipe reflects this tradition
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Steps
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1
Done
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To Prepare Salad, Place Potatoes in a Medium Saucepan; Cover With Water. Bring to a Boil. Reduce Heat; Simmer 10 Minutes or Until Tender. Drain; Rinse With Cold Water. Drain. Place Potatoes in a Large Bowl. |
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2
Done
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Bring 4 Cups Water to a Boil in a Medium Saucepan; Add Cauliflower and Broccoli. Cook 1 Minute or Until Crisp-Tender. Drain; Rinse With Cold Water. Drain. Add Cauliflower Mixture to Potatoes. |
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3
Done
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Using a Vegetable Peeler, Scrape Carrots from Tip to Stem to Make Long Ribbons. Add Carrot to Potato Mixture, Tossing Gently to Combine. |
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4
Done
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Leave Root and 1-Inch Stem on Beets; Scrub With a Brush. Place in a Medium Saucepan; Cover With Water. Bring to a Boil. Cover, Reduce Heat, and Simmer 25 Minutes or Until Tender. Drain; Rinse With Cold Water. Drain; Cool. Trim Off Beet Roots; Rub Off Skins. Cut Beets Into 1/4-Inch-Thick Slices. Arrange Lettuce and Cabbage Leaves Alternately on a Large Platter. |
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5
Done
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to Prepare Vinaigrette, Combine Thyme and Next 5 Ingredients (thyme Through 1/8 Teaspoon Black Pepper), Stirring With a Whisk. Add Oil, Stirring Well to Combine; Drizzle Vinaigrette Over Lettuce. Spoon Potato Mixture Over Lettuce; Top With Beets. |
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6
Done
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to Prepare Dipping Sauce, Place Chiles in a Spice or Coffee Grinder; Process Until Finely Ground. Place 1/8 to 1/4 Teaspoon Ground Chile in a Medium Bowl (reserve Remaining Ground Chile For Another Use). Add Cocktail Sauce and Remaining Ingredients, Stirring Well to Combine. Serve With Vegetables. |
