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Summer Salad with Vanilla Vinaigrette

Adapted from Around My French Table.

Servings: 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

Instructions

    Cup of Yum
  1. Wash and trim the carrots and zucchini. Using a mandolin or sharp knife, carefully slice carrots and zucchini into thin ribbons.
  2. 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.
  3. 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.