Summer Squash and Carrot Ribbon Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From Redbook magazine. Ingredients:
2 small zucchini, ends trimmed |
2 summer squash, ends trimmed |
2 large carrots, peeled and ends trimmed (1/2 lb) |
24 large basil leaves, cut in julienne |
3 tablespoons white balsamic vinegar |
2 tablespoons extra virgin olive oil |
1/4 teaspoon anise seed |
salt |
freshly ground black pepper |
Directions:
1. Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
2. Do the same with the yellow squash and carrots.
3. Toss ribbons with basil in a large salad bowl.
4. In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.
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