Two Squash and Romaine Salad With Rosemary Vinaigrette Recipe

Directions:

1. Blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1 1/2 minutes.
2. Drain;rinse with cold water,drain well and pat dry.
3. (Can be prepared 6 hours ahead. Wrap vegetables in kitchen towel and refrigerate.).
4. Combine vinegar,mustard and salt in bowl.
5. Slowly whisk in oil in thin stream; stir in rosemary.
6. Set aside large outer romaine leaves for garnish.
7. Cut tough center stems from remaining romaine; cut leaves into 2x1/2-inch strips.
8. Mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl;let marinate 10 minutes.
9. Mix in romaine strips and enough viniagrette to coat.
10. Line shallow bowl with reserved romaine leaves.
11. Mound salad in center and serve.