Ingredients

Instructions

  1. If any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec) immerse them in boiling water and remove; you'll have to do this in batches. I use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
  2. Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
  3. Whisk 2 Tbs water with the vinegar thru salt to combine.
  4. Whisk in oil in a slow steady stream.
  5. Refrigerate, covered, overnight.
  6. Serve at room temperature.