📝 About This Recipe
Originating from the classic French tradition of 'Panaché' (meaning variegated or mixed), this vibrant salad is a celebration of texture and color. Unlike a simple tossed salad, this dish utilizes the 'blanch-and-chill' method to preserve the snap and brilliant hues of seasonal legumes and root vegetables. Bathed in a bright, mustard-forward shallot vinaigrette, it represents the pinnacle of elegant, refreshing side dishes that elevate any table.
🥗 Ingredients
The Vegetable Medley
- 250 grams Green Beans (trimmed and halved)
- 2 medium Carrots (peeled and cut into matchsticks (julienned))
- 1 cup Green Peas (fresh or frozen)
- 1/2 head Cauliflower (cut into bite-sized florets)
- 1 Red Bell Pepper (seeded and thinly sliced)
- 1/4 cup Red Onion (very thinly shaved)
- 4-5 Radishes (thinly sliced into rounds)
The Champagne Vinaigrette
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Champagne Vinegar (can substitute with white wine vinegar)
- 1 tablespoon Dijon Mustard (smooth style)
- 1 small Shallot (minced very finely)
- 1 teaspoon Honey or Agave (to balance acidity)
- 1/2 teaspoon Sea Salt (plus more for boiling water)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Herbs & Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (snipped into small rounds)
- 2 tablespoons Toasted Almond Flakes (for added crunch)
👨🍳 Instructions
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1
Prepare a large 'ice bath' by filling a medium bowl with cold water and two cups of ice. Set this aside near your stove.
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2
Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea to properly season the vegetables.
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3
Add the cauliflower florets to the boiling water. Cook for 3 minutes until tender-crisp. Use a slotted spoon to transfer them immediately to the ice bath.
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4
In the same boiling water, add the green beans and carrots. Cook for 2-3 minutes. They should be vibrant green and have a slight snap.
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5
During the last 60 seconds of the green bean cook time, drop in the peas. Drain all vegetables and plunge them into the ice bath to stop the cooking process.
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6
Once the vegetables are completely cold, drain them thoroughly. Pat them dry with a clean kitchen towel; excess water will dilute your dressing.
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7
In a small glass jar or bowl, whisk together the minced shallots, champagne vinegar, Dijon mustard, honey, salt, and pepper.
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8
Slowly stream in the olive oil while whisking vigorously until the dressing is emulsified and creamy.
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9
In a large mixing bowl, combine the blanched vegetables with the raw red bell pepper, shaved red onion, and radishes.
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10
Pour half of the dressing over the vegetables and toss gently with large spoons to coat. Add more dressing as needed according to your preference.
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11
Fold in the fresh parsley and chives, saving a little for the final garnish.
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12
Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if you desire more brightness.
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13
Transfer the salad to a chilled serving platter. Sprinkle with toasted almond flakes and the remaining herbs just before serving.
💡 Chef's Tips
Always shock your vegetables in ice water immediately after blanching; this locks in the chlorophyll for a bright green look. Dry your vegetables completely after the ice bath so the vinaigrette clings to them rather than sliding off. If you have time, let the vinaigrette sit for 15 minutes before using to allow the shallots to mellow in the vinegar. For a variation, you can add blanched asparagus or baby corn depending on what is in season. Avoid overcooking the vegetables; the 'Panaché' style relies on a satisfying, fresh crunch.
🍽️ Serving Suggestions
Pair this with a grilled Lemon-Herb Chicken Breast for a light, healthy dinner. Serve alongside a classic Quiche Lorraine to provide a crisp contrast to the rich custard. Accompanied by a chilled glass of Sauvignon Blanc or a crisp Rosé. Add a scoop of tuna salad or a soft-boiled egg on top to turn this side dish into a complete lunch. Works beautifully as part of a French-style picnic with a fresh baguette and brie cheese.