"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summery Salad Recipe

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This recipe for Summery Salad, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
Vinaigrette:

2 small cloves of garlic, minced
1/2 teaspoon coarse salt
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
Coarse black pepper to taste
1/2 cup extra virgin olive oil


Salad:
1 pound tender green beans, ends trimmed and blanched
1 pound wax beans, ends trimmed and blanched
1/2 pound sugar snap peas (strings removed), blanched
6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges
2 large shallots, slivered
1-1/2 cups whole fresh basil leaves, rinsed, patted dry and slivered
Salt and pepper to taste

Directions:
Directions:
Prepare the vinaigrette: Mince the garlic with the salt and place it in a small bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle in the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and basil in a large bowl. Season with salt and pepper; toss well. Just before serving, combine with the vinaigrette. Serve at room temperature.

 

 

 

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