By Chef Gretchen Fayerweather
This is a summer salad I make when there are a bunch of random veggies in my fridge!
Ingredients:
1 yellow summer squash, quartered and sliced
1 cucumber, halved, seeded and sliced thin
1 tomato, quartered, seeded, and chopped
1 medium sweet onion, chopped small
2 small carrots, finely chopped or julienned
1 sweet pepper, finely chopped
1 cup, grated Parmesan
Dressing:
1/2 bunch, basil chopped (save some for garnish)
1 clove garlic, minced
1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1. Check your vegetables. Add items you have, maybe you have one left-over cob of corn, an extra rib of celery, fresh ginger, fennel, kohlrabi, broccoli, there are no limits!
2. Cut all vegetables. Use your creativity and cut varying sizes.
3. Whisk vinegar, honey, chopped basil, minced garlic, salt and pepper in a small bowl. If you are in a hurry, Italian dressing will do.
4. Combine dressing with all the vegetables and mix until all vegetables are covered.
5. Let sit covered in refrigerator for at least 30 minutes and up to 2 hours, stirring occasionally, before serving.
6. Garnish with whole basil and Parmesan. Again, get creative, if you don’t have a veg, substitute another! Serve it as a veggie wrap, side salad or on top of a salad with grilled chicken!
*Save time, grab these kitchen tools:
– Large knife
– Cutting board
– 1 small and 1 large bowl
– Measuring spoons