Macedoine Of Vegetables Breton Vegetable Salad With Chive Mayonnaise Recipe French recipe Chicken- LateChef.com
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Short Description

From:The Jerusalem Post June 19, 2008 Cooks in several regions of France have composed versions of the classic macedoine de legumes, according to the most popular vegetables of their province. Artichokes and cauliflower flourish in the western province of Brittany, and thus cooks called creations like this Breton salad. If you like, substitute a peeled, diced turnip for the artichokes; cook it for 10 minutes or until just tender. To turn the salad into a main course, you can add hard boiled eggs or poached fish. According to the Dictionnaire De L'academie Des Gastronomes, the salad's name is derived from Macedonia, whose king, Alexander, brought together a large number of disparate peoples in his empire. However, the salad is not traditional in the Balkans. Naturally, fresh vegetables give the most delicious and most beautiful result. French cooks recommend cooking each vegetable separately in water, so you can take each one to its perfect point of tenderness, according to your taste.


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