Two Squash and Romaine Salad With Rosemary Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A new way to use some of the abundance of squash your garden produces! This makes a great side salad with anything grilled. From a July 1986 issue of Bon Appetit magazine. The recipe was featured in Summer Parties with Style . Ingredients:
1 1/2 lbs small zucchini, cut into 2x1/4 -inch julienne |
1 1/2 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne |
2 tablespoons balsamic vinegar |
3/4 teaspoon balsamic vinegar |
1 1/2 teaspoons dijon mustard |
3/4 teaspoon salt |
9 tablespoons olive oil |
1 1/2 teaspoons olive oil |
1 teaspoon minced fresh rosemary |
1 large head romaine lettuce |
fresh ground pepper |
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.
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