vegetables recipes
Filed Under: spring,french,meatless  

- 1/2 teaspoon salt 6 tablespoons plus 3/4 cup olive oil
- 4 large garlic cloves, peeled
- 1/4 cup fresh lemon juice
- 3 large egg yolks
- 1 1/2 tablespoons water Steamed cut-up fresh vegetables (such as red-skinned potatoes, carrots, zucchini, fennel bulbs, cauliflower and green beans)
- 6 hard-boiled eggs, shelled, each cut into 4 wedges

- 1/2 pound fresh chanterelle mushrooms, any tough stems discarded
- 1 1/2 cups red pearl onions
- 2 tablespoons unsalted butter
- 1 pound haricots verts (thin French green beans)
- 2 tablespoons chopped fresh chives
- 3/4 pound tiny white potatoes (about 1/8 inch in diameter) or quartered small red potatoes
- 1 cup shelled fresh peas (about 1 1/4 pounds in pods)