There’s much more to Zucchini than Just Bread
Zucchini may be at the back of the vegetable alphabet, but it’s at the front of the list of most prolific summer garden vegetables.
Use a vegetable peeler or a mandoline slicer to cut the zucchini and yellow squash into long ribbons.
Ingredients
SERVINGS: 4 Serving(s)
- 1 medium green zucchini, sliced lengthwise into thin strips
- 1 medium yellow squash, sliced lengthwise into thin strips
- Extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 4 cups baby arugula, baby kale or spring greens
- 2/3 cup crumbled feta cheese or goat cheese
- 8 large fresh basil leaves, cut into thin slices
For the vinaigrette
- 1 Tbsp Dijon mustard
- ¼ cup lemon juice (about 2 lemons)
- 1 tsp finely grated lemon zest
- 1 Tbsp honey
- 2 Tbsp finely chopped fresh
- Italian parsley, plus leaves for garnish
- ½ cup extra-virgin olive oil
Instructions
Prepare the salad: Heat a grill pan on high heat. Brush squash slices with olive oil. Season with salt and pepper. Grill for about two minutes or until wilted. Remove and place on a flat cookie sheet lined with paper toweling. Continue with remaining zucchini and yellow squash.
Prepare the vinaigrette: Place mustard, lemon juice, lemon zest, honey and parsley in a mixing bowl. Slowly whisk in olive oil.
Finish the salad: Place the greens, cheese, pine nuts and basil in a large bowl. Toss to combine. Add the squash strips keeping several out for final garnish. Toss with enough vinaigrette to just coat. Place salad on plates, garnishing with reserved squash ribbons. Serve extra vinaigrette on the side.
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