Summer Salad with Vanilla Vinaigrette
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6 servings
Summer Salad with Vanilla Vinaigrette
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Adapted from Around My French Table.
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Ingredients
- 1 young carrot bunch
- 2 zucchini or other summer squash
- 6 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice freshly squeezed
- 3/4 teaspoon vanilla extract pure
- fleur de sel salt or kosher salt
- black pepper freshly ground
- 6 salad greens handfuls
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.
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