🥗 Mixed Vegetable Salad with Garlic Hollandaise
A colorful platter of baby vegetables and new potatoes, topped with a rich garlic hollandaise sauce. This dish is perfect as a spring or summer side, combining freshness with indulgence.
Ingredients
- •1 pound baby new potatoes, halved
- •1½ cups assorted baby vegetables (carrots, cauliflower florets, corn, sugar snap peas), blanched
- •3 egg yolks
- •½ cup + 2 tablespoons unsalted butter
- •1 clove garlic, crushed or minced
- •1 tablespoon tarragon vinegar
- •½ cup water
- •3 tablespoons chopped fresh parsley
- •Large pinch of salt
- •Small pinch of freshly ground black pepper
Instructions
- 1
Make the hollandaise: In a small pan, boil vinegar and water until reduced to about 1 tablespoon. Cool slightly. Beat in egg yolks. In another pan, heat butter, garlic, and tarragon to 220°F (use a quick‑read thermometer). Place the egg mixture over a bowl of 150°F hot water and whisk in the butter mixture in a steady stream. Continue whisking for 3 minutes until thickened. Season with salt and pepper. Set aside.
- 2
Cook potatoes: Boil potatoes in salted water for 8–10 minutes until tender. Drain.
- 3
Assemble salad: Arrange potatoes and blanched vegetables on a platter. Spoon hollandaise sauce over the top. Sprinkle with chopped parsley.
Yield: Serves 6