Potato, Beet,cauliflower and Broccoli Salad Platter Recipe #173211
Colorful Traditional West African Dish eaten with your fingers!
by ~Rita~
25 min | 15 min prep
SERVES 8 -10
Salad
- 1 cup yukon gold potato, 3/4-inch peeled, cooked till tender
- 1 cup sweet potato, 3/4-inch, peeled, cooked till tender
- 1 cup cauliflower, lightly cooked florets
- 1 cup broccoli, lightly cooked florets
- 4 carrots, peeled and sliced into ribbons
- 3 small canned beets (1/4-inch slices)
- 10 bibb lettuce
- 10 leaves red cabbage
Vinaigrette Dressing
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- 1/8 teaspoon fresh ground black pepper
- 1/4 cup extra virgin olive oil
Dipping Sauce
- 2 ground dried chile (1/8 to 1/4 teaspoon chile)
- 1/2 cup prepared seafood cocktail sauce
- 1/4 cup mayonnaise
- salt
- 1/4 teaspoon fresh ground black pepper
- Dressing:.
- 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.
- Salad:.
- Place potatoes in a large bowl with cauliflower, broccoli and carrots gently toss in dressing. At this point -- can be made the day before and chilled.
- Arrange lettuce and cabbage leaves alternately on a large chilled platter.
- Spoon potato mixture over lettuce; top with beets.
- Dipping sauce:.
- Place chiles in a medium bowl add cocktail sauce and remaining ingredients, stirring well to combine.
- Serve with vegetables.
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5 stars