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25

May

2021

Italian Summer Salad

Italian Summer Salad Serves 4 to 6

Ingredients

  1. 2 small yellow summer squash, diced
  2. 2 small zucchini, diced
  3. 2 cups chopped red cabbage
  4. 5 tomatoes, diced (do not peel or seed)
  5. 2 heads endive, diced
  6. 1 cup cooked chickpeas (optional)

Dressing

  1. 1/3 cup extra-virgin olive oil
  2. 2 to 3 cloves fresh garlic, minced
  3. 3 to 4 green onions, minced
  4. Grated zest of 1 lemon
  5. Sea salt
  6. Juice of ½ lemon
  7. 2 tabsp balsamic vinegar

Method

  1. Bring a small pot of water to boil and cook squash, zucchini, cabbage. Cook separately for 2-3 minutes till tender and set aside
  2. Mix in tomatoes, endive, greens and chickpeas. Cover and chill while preparing dressing.

To make dressing: Place oil, garlic, green onions, lemon zest and a light seasoning of salt in a small pan cook over low heat for 3 to 4 minutes. Remove from the heat and whisk in the lemon juice and balsamic vinegar. Transfer to a glass bowl and set aside to cool. Just before serving, stir the dressing into the salad, tossing to coat the vegetables.

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