Italian molded vegetable salad

Ingredients

• 300 g new potatoes
• 150 g peas
• The tips of ½ bunch of green asparagus
• 200 g cauliflower
• 100 g green beans
• 1 cooked beet
• 2 tablespoons olive oil
• 1 tablespoon wine vinegar
• A pinch of tarragon
• 40 g cornstarch
• 500 ml water
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cornstarch
• What to use instead of potatoes
• What to use instead of black pepper

Instructions

1. Cook the potatoes, peas, asparagus tips, cauliflower florets and green beans separately in salted water until tender. Drain them and let them cool.
2. Slice the potatoes and beet and cut them into pretty shapes with a cookie cutter. Cut the green beans into pieces.
3. Dress all the vegetables with the oil, vinegar, tarragon, salt and pepper, and arrange them in a mold or bowl.
4. Dissolve the cornstarch in a little of the cold water. Heat the rest and add the cornstarch, stirring, until it boils and thickens, 2 minutes. Pour it hot over the vegetables to fill the mold.
5. Let it cool and put it in the fridge until set, about 3 hours. Unmold it onto a platter.

Nutrition facts

Approximate, per serving (about 257 g). Calculated with data from USDA FoodData Central.