Ingredients

• 2 tablespoons light soy sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons Madras curry powder
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground mixed or black peppercorns
• 1/2 cup extra-virgin olive oil
• 1 lb tomatoes
• 1/2 cup finely chopped shallots
• 1 bunch broccoli, cut into 1 1/2-inch florets
• 1/2 head cauliflower, cut into 1 1/2-inch florets
• 1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
• 1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
• 1/2 lb haricots verts or other thin green beans, trimmed
• 3 tablespoons finely chopped fresh chives
• 3 tablespoons finely chopped fresh cilantro

Instructions

1. Whisk together vinaigrette ingredients.
2. Make salad: Blanch and peel tomatoes . Seed and cut into 1-inch pieces. Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well. Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.
3. Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
4. Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
5. Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
6. Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.