Ingredients
2 shallots, minced
1 ½ tbsp Dijon mustard
3 tsp red wine vinegar
⅓ cup canola oil
salt and freshly ground black pepper, to taste
1 ½ lbs (About) mixed heirloom tomatoes, cut into very large, meaty chunks
3 young turnips, peeled, halved lengthwise and cut into 1-inch pieces
1 bunch radishes, tops trimmed and quartered
1 bunch basil leaves
½ lb (About) green beans, end trimmed and halved
Directions
1
Make the dressing by mixing the shallots, Dijon and vinegar together in a small mixing bowl. Gradually whisk in the oil and continue to whisk untilmixture has thickened. Let stand at least 15 minutes or up to overnight in the refrigerator.
2
In a large salad bowl combine the tomato chunks, turnips, radishes, basil leaves and green beans. Gently toss with the dressing and serve immediately.
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Ingredients
2 shallots, minced
1 ½ tbsp Dijon mustard
3 tsp red wine vinegar
⅓ cup canola oil
salt and freshly ground black pepper, to taste
1 ½ lbs (About) mixed heirloom tomatoes, cut into very large, meaty chunks
3 young turnips, peeled, halved lengthwise and cut into 1-inch pieces
1 bunch radishes, tops trimmed and quartered
1 bunch basil leaves
½ lb (About) green beans, end trimmed and halved