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Dressing

3 tablespoons white wine vinegar

2⁄3 cup chopped fresh parsley

1½ teaspoons dried tarragon, crumbled

½ teaspoon salt

¼ teaspoon pepper

1¼ cups olive oil

In a large saucepan, boil the potatoes in a quart of salted water until soft, about 20 minutes. Remove the potatoes from the water and set aside.

Add the asparagus, broccoli, carrots, peas, and scallions, and boil together for 6 minutes.

Remove the vegetables from the pot and rinse in ice water. Drain the vegetables and dry. Peel and cut the potatoes in half, and put them in a large bowl with the other cooked vegetables.

Prepare the dressing: In a blender, puree 3 tablespoons cold water, the vinegar, parsley, tarragon, salt, and pepper until smooth.

With the motor running, gradually add the olive oil, increasing the flow as the mixture thickens. Turn the blender off and on to mix the ingredients well.

Pour ¼ cup of dressing over the vegetables in the bowl and mix together.

Arrange vegetables and the raw mushrooms on the lettuce leaves in a basket and serve.

SERVES 6 TO 8. Serving size: ½ cup as a side dish, 1 cup as a main dish.

Pressed Leek, Asparagus, and Zucchini Terrine with Mustard-Lemon Dressing

1½ pounds small to medium leeks

½ teaspoon dried tarragon

1½ cups vegetable stock (not low-sodium)

1 pound zucchini, cut into ½-inch slices

1 pound asparagus, tough ends snapped off

¼ teaspoon salt

Mustard-Lemon Dressing

½ cup olive oil

3 tablespoons lemon juice

1 tablespoon Dijon mustard

¼ teaspoon pepper

Salt to taste

Oil the sides and bottom of a 5 × 9-inch loaf pan and set aside together with an unoiled loaf pan the same size.

Trim the root ends and tops from the leeks (save 10 tender green inner leaves from the tops), leaving about 1 inch of dark green leaves.

Cut the leeks in half lengthwise and rinse under running water, gently separating the layers to remove dirt. Rinse the reserved inner leaves and set the leeks aside.

In a 4- to 5-quart pan, bring the tarragon, salt, and stock to a boil over high heat.

Add all the leeks, reduce the heat, cover, and simmer until tender when pierced, about 15 minutes. Remove the leeks from the pan and drain, reserving the cooking water.

Add the zucchini and asparagus to the pan and let boil for 4 minutes. Remove and drain.

Layer the vegetables in the prepared loaf pan, beginning with the leeks, until all the vegetables are in.

Set the other loaf pan on top of the vegetables and fill with 4 pounds of weight to weigh them down. Canned goods or dried beans work best.

Refrigerate for at least 8 hours or up to 2 days to firm.

Prepare the dressing: In a blender, combine the olive oil, lemon juice, mustard, pepper, and salt. Refrigerate until ready to use.

When ready to serve the vegetables, remove from the refrigerator and pour off any liquid that has accumulated. Remove the weighted pan, and with a very sharp knife, gently cut the loaf crosswise into 10 slices.

Using two spatulas, lift out the slices to a platter or individual salad plates. (Though more difficult to slice, the terrine is handsome inverted onto a platter. Cut carefully.) Top with the dressing and season with salt.

SERVES 6. Serving size: 1½ slices.

Broccoli Piquant

One 10-ounce package frozen broccoli (or use steamed fresh broccoli)

2 tablespoons apple cider vinegar

½ garlic clove, minced

1 tablespoon butter

¼ cup soft breadcrumbs

Cook the broccoli in a medium skillet according to the package directions.

Add the vinegar and garlic to the broccoli, and continue cooking for 10 minutes. Remove the broccoli from the skillet and cut into pieces. Set the broccoli aside.

Add the butter to the skillet and heat until melted. Add the breadcrumbs and cook until brown.

Pour the breadcrumbs and sauce over the hot broccoli and sprinkle with additional crumbs.

SERVES 2 TO 3. Serving size: ½ cup.

Roasted Vegetables

1 rutabaga, quartered

2 turnips, halved

1 potato, quartered

3 medium carrots, peeled and halved

4 small white onions, peeled

1 eggplant, peeled and quartered