In a large stainless steel bowl, mix the grapeseed oil and all of the vegetables and olives together. In a glass bowl combine the lemon juice, light olive oil, chili flakes, tarragon, rice wine vinegar, and salt and pepper, to taste.
Combine the dressing with the vegetables and refrigerate for 4 hours, allowing the flavors to meld. When ready to serve, transfer the vegetables to a serving bowl and garnish with scallions.
Cook's Note: Blanching is a form of cooking by which dropping raw vegetables into boiling salted water for 3 to 5 minutes and then immediately transferring to a bowl of iced water. When "shocking" with ice water, it instantly stops the cooking process.
Recipe courtesy of Robert Irvine