Recipe courtesy of David Reardon
Episode: BBQ Rewards
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Tarragon Vinaigrette:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Summer Squash Casserole

Recipe courtesy of Virginia Willis

Marinated Zucchini and Summer Squash

Recipe courtesy of Giada De Laurentiis

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Summer Squash Carpaccio

Recipe courtesy of Food Network Kitchen

Summer Corn Salad

Recipe courtesy of Food Network Kitchen

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Summer Corn Salad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories