Active time: 50 min Start to finish: 50 min

Makes 8 servings.

INGREDIENTS

• for vinaigrette
• 2tablespoons light soy sauce
• 2teaspoons dijon mustard
• 2teaspoons madrascurry powder
• 1teaspoon fine sea salt
• 1teaspoon freshly ground mixed or black peppercorns
• 1/2cup extra-virgin olive oil
  for salad
• 1lb tomatoes
• 1/2cup finely chopped shallots
• 1bunch broccoli, cut into1 1/2-inch florets
• 1/2head cauliflower, cut into1 1/2-inch florets
• 1/2lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into3- by 1-inch rectangles
• 1/2lb turnips, peeled and cut into1/4-inch-thick rounds, then rounds halved
• 1/2lb haricots verts or other thin green beans, trimmed
• 3tablespoons finely chopped fresh chives
• 3tablespoons finely chopped fresh cilantro

DIRECTIONS Make vinaigrette:
Whisk together vinaigrette ingredients.

Make salad:
Blanch and peel tomatoes . Seed and cut into 1-inch pieces.

Wrap shallots in a kitchen towel, then twist and squeeze to removeas much liquid as possible.

Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.

Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

Cooks’ notes:
• Vinaigrette may be made 8 hours ahead and chilled, covered. Bring to room temperature before using.

• Squeezing juice from shallots makes them less sharp.

Tags: Curry, Recipe, Salad, Soy, Vegetable, Vinaigrette