- 1 cup olive oil
- 1/2 cup sherry vinegar
- 1/4 cup chopped fresh tarragon leaves
- Kosher salt
- Cracked black pepper
- 2 zucchini, sliced lengthwise, 1/4-inch thick
- 2 yellow squash, sliced lengthwise, 1/4-inch thick
- 1 pound arugula
- 1 pint tear-drop tomatoes, cut in 1/2
In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.