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Recipe courtesy of David Reardon
Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 8 servings
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.
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