Summer Salad with Vanilla Vinaigrette

Name: Summer Salad with Vanilla Vinaigrette
Yield: 6 servings
Ingredients: 1 bunch young carrots; 2 zucchini or other summer squash; 6 tablespoons extra virgin olive oil; 3 tablespoons freshly squeezed lemon juice; 3/4 teaspoon pure vanilla extract; Fleur de sel or kosher salt; freshly ground black pepper; 6 handfuls of salad greens

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Servings
6 servings

Summer Salad with Vanilla Vinaigrette

Orion Moreno

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Adapted from Around My French Table.

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Ingredients

Servings

1 bunch young carrots
2 zucchini or other summer squash
6 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon pure vanilla extract
Fleur de sel or kosher salt
freshly ground black pepper
6 handfuls of salad greens

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Instructions

Wash and trim the carrots and zucchini. Using a mandolin or sharp knife, carefully slice carrots and zucchini into thin ribbons.
In a small bowl or jar, combine extra virgin olive oil, lemon juice, vanilla, a few pinches of fleur de sel and several turns of freshly ground black pepper. Whisk or shake to combine.
To plate, place a handful of greens on a small, chilled salad plate. Top with artfully arranged carrot and zucchini ribbons (this is the fun part). Finish with a drizzle of vanilla vinaigrette. Season with additional fleur de sel and pepper if desired.