Vegetable Mold

Vegetable Mold

3/4 cup water
1 cup tomato juice
1 envelope unflavored gelatin
(1 tablespoon)
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1/4 cup olive oil
Mushrooms or snow peas
1 medium carrot
2 medium zucchini

Bring water and tomato juice to a boil. In medium bowl mix gelatin and hot liquid. Stir until completely dissolved. Add lemon juice and chill. Make dressing in 2-quart bowl. Mix mustard and vinegar. While whisking, slowly add olive oil drop by drop until smooth and thick. Chill. When gelatin is consistency of uncooked egg white, put 2 tablespoons into bottom of each of 4 tea cups. If using mushrooms, fit SaladShooter slicer/shredder with Slicing Cone and slice mushrooms. Arrange one or two sliced mushrooms or whole snow peas for color. Add 2 more tablespoons gelatin over mushrooms and snow peas. Chill to set. Meanwhile, fit SaladShooter slicer/shredder with Shredding Cone and shred carrot. Put 1/4 of the carrots into each tea cup. Fill with remaining gelatin. Refrigerate to chill. With Shredding Cone in place, shred zucchini in bowl with dressing. Toss to coat. Divide zucchini between serving plates. Unmold gelatin from tea cups onto each mound of zucchini.