This salad was inspired by a dish enjoyed last year at Asti Trattoria. It's a very simple combination of just a few ingredients. Asti presented thinly sliced, spring zucchini with goat cheese and mint splashed with a few drops of lemon juice and drizzled with olive oil. After collecting our CSA share last night, I had gorgeous carrots, zucchini, and one baby yellow squash, and they all found their way into this salad. I sprinkled on a chiffonade of purple and genovese basil along with the mint. Some black pepper and a pinch of sea salt were the only other ingredients.
Thursday, May 1, 2008
Spring Salad
This salad was inspired by a dish enjoyed last year at Asti Trattoria. It's a very simple combination of just a few ingredients. Asti presented thinly sliced, spring zucchini with goat cheese and mint splashed with a few drops of lemon juice and drizzled with olive oil. After collecting our CSA share last night, I had gorgeous carrots, zucchini, and one baby yellow squash, and they all found their way into this salad. I sprinkled on a chiffonade of purple and genovese basil along with the mint. Some black pepper and a pinch of sea salt were the only other ingredients.
It looks gorgeous! I'll be it was really tasty wtih all the fresh CSA veggies.
ReplyDeleteThank you! A vegetable peeler makes it easy to do.
ReplyDeleteI'm still waiting for the local spring veggies to appear here. In Howth on Sunday all the veggies were foreign. I did find some nice asparagus from Spain, though, and made Bittman's egg and asparagus pasta from last week. Very tasty.
ReplyDelete