Shaved Summer Vegetable Salad
Easy and wonderfully fresh.
Prep time:
Serving size: 6
Calories per serving: 183
Ingredients:
Serving size: 6
Calories per serving: 183
1 tablespoon finely chopped shallots
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
6 cherry tomatoes
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
kosher salt and freshly ground pepper
Directions:
Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the cherry tomatoes and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Source: foodnetwork.com
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the cherry tomatoes and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
