½ cup fresh lemon juice
4 - 6 cloves fresh garlic, crushed and finely minced
Freshly ground black pepper
½ cup olive oil
Fresh herbs (tarragon, basil, dill, etc.)
Green beans, blanched and shocked
Red and yellow pepper strips
Baby carrots, or julliene of carrots, blanched and shocked
Asparagus spears, blanched and shocked
Mix together marinade ingredients. Blanch necessary vegetables, shock in ice water, drain and pat dry. Place vegetables in zip lock bags, separating by variety. Pour marinade into bags, seal, and move around the veggies to allow marinade to coat well.
Refrigerate at least 4 hours, or overnight.
Remove vegetables from marinade, arrange on platter, and garnish with:
Coarse Kosher Salt
Sprigs of fresh herbs
Freshly ground pepper
Potato Salad with Sour Cream and Fresh Herbs
2 # small potatoes, quartered
1 cup sour cream
Chopped herbs (tarragon, chives, dill, parsley, rosemary, thyme)
Salt, pepper to taste
Steam or simmer the potatoes until just tender. Drain and cool. Mix together the sour cream, herbs and seasonings. Stir until the potatoes are coated. Serve at room temperature or cold.