Mixed Vegetable Salad a la Grecque
"Mixed Vegetable Salad a la Grecque: Middle, right dish This is not a new recipe, but one I've always loved to serve at buffet parties. It has lots of gutsy flavours, can be made well in advance and doesn't need any last-minute attention...."
INGREDIENTS
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3 medium onions, peeled
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7 fl oz (200 ml) red wine vinegar
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1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
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juice 3 medium lemons (about 4 fl oz/120 ml)
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1½ tablespoons tomato purée
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6 oz (175 g) dried butter beans (or judion beans), pre-soaked, cooked and drained
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salt and freshly milled black pepper
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3 lb (1.35 kg) ripe, red tomatoes (or 3 x 400 g tins Italian chopped tomatoes)
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18 shallots, peeled
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12 oz (350 g) cauliflower
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12 oz (350 g) small to medium open-cap mushrooms, wiped
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2 tablespoons coriander seeds
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24 black peppercorns
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5 fl oz (150 ml) olive oil
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3 fat cloves garlic, crushed
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5 fl oz (150 ml) olive oil
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1½ oz (40 g) chopped fresh flat-leaf parsley
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6 spring onions, finely chopped, including the green parts
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