I have been sampling a lot of sweet things this month, so I wanted to sample something today that would be a little lighter (and a little more healthy!). It was an easy decision to sample a salad, since we have so much beautiful local produce in stock right now!
I found a tasty sounding recipe in the August edition of Redbook Magazine that fit the bill, and I was off. I used local, organic zucchini (both green and yellow) from Broad Leaf Farm, organic carrots from Hopewell Farm (always a popular item at the Co-op), and beautiful gigantic bunches of organic basil from The Growing Garden (owned and operated by one of our very own Board members). I got out the vegetable peeler and went to work!
The salad is tossed with an anise seed balsamic vinaigrette, and with the basil, the anise added a subtle, refreshing spice to the salad. This was extremely easy to make, and looks like you spent hours creating a gourmet dish worthy of any restaurant. Customers loved how refreshing and light it was, and it would go great with about anything you would throw on the grill!
Summer Squash and Carrot Salad
2 small zucchini
2 small yellow summer squash
2 large carrots
24 basil leaves, slivered
3 T balsamic vinegar
2 T extra-virgin olive oil
1/4 t anise seeds
1/2 t sea salt
1/4 t freshly ground black pepper
1. Trim ends of zucchini and squash. Using vegetable peeler, shave each squash into long, wide, very thin strips. When you reach the center of the squash (where the seeds are), give the squash a quarter turn and continue slicing. Repeat on all four sides until you only have the center column left.
2. Shave the carrots in the same fashion.
3. Toss zucchini, squash, and carrot ribbons with the basil in a large serving bowl.
4. In a smaller bowl, whisk the vinegar, oil, anise seeds, salt, and pepper.
5. Drizzle over vegetable ribbons and toss.
6. Serve immediately.
This salad is not only pretty, but a snap to make utilizing local vegetables!
Serve it with almost anything that you BBQ for a refreshing side.