shallot

Grilled Summer Squash and Fingerling Potato Salad

Grilled Summer Squash and Fingerling Potato Salad

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • 3 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 pound small fingerling potatoes, unpeeled, halved lengthwise
  • 1 pound summer squash, cut on the bias into 1/3 inch thick slices
  • 1 large red bell pepper, sliced into 1 inch thick strips

Make the dressing:

  1. In a small bowl whisk together the lemon juice, shallot, 1 tablespoon of the basil and the lemon zest.
  2. While whisking continuously, pour in 1/4 cup olive oil.
  3. Season the vinaigrette with salt and pepper and set aside.

Make the Salad:

  1. Heat your grill to high. 
  2. Place potatoes in large saucepan and add enough cold water to cover. Salt the water heavily (it should taste like sea water) and bring to a boil. Boil just until almost tender, about 4 minutes.
  3. Drain the potatoes and transfer them to a work bowl. Add 1 teaspoon basil and 1-1/2 tablespoons oil. Toss with salt and pepper.
  4. Combine squash and bell pepper in large bowl; add remaining 1 teaspoon basil and 1-1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  5. Toss potatoes in a grill basket or, using tongs, carefully arrange them in a single layer on your grill.
  6. Grill until tender, about 10 minutes (5 minutes per side if cooking directly on the grill. If using a basket give it a good shake every minute.) 
  7. Transfer the potatoes to a large bowl and set aside.
  8. Repeat with the squash and bell peppers. (If cooking directly on the grill turn them a few times with tongs, being careful not to tear the squash.) 
  9. Transfer squash to the bowl with potatoes and the bell peppers to a cutting board. Cut the bell pepper strips into 1-inch bite sized pieces and add to the vegetable bowl.
  10. Drizzle with the vinaigrette and toss. Season with salt and pepper.
  11. Serve warm or at room temperature.
 
 

Broccoli and Radish Slaw

Broccoli and Radish Slaw

  • 1  head broccoli
  • 1 cup radish, thinly sliced
  • 1 medium shallot, minced
  • 1/4 cup Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle powder
  • Salt and pepper, to taste
  1. Trim away and discard all but about 2 inches of the broccoli stalk.
  2. Separate the heads from the stalks. Thinly slice the stalks and broccoli heads into 1/4-inch thick slices then roughly chop.
  3. Whisk together the yogurt, mayonnaise, apple cider vinegar, and spices. Taste and adjust seasoning. 
  4. Combine the broccoli, radish and shallot and toss to coat.
  5. Serve immediately.
 
 

Corn, Roasted Pepper and Cilantro Salad

Corn, Roasted Pepper and Cilantro Salad

adapted from the Food Network

for the Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of 1/2 lime

for the Salad:

  • 2 cups cooked corn kernels (from 2 large ears)
  • 3 roasted jimmy nardello pepper, chopped
  • 1 medium shallot, thinly sliced
  • Handful of fresh cilantro, chopped
  • Sea salt and freshly ground black pepper
  1. Make the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  2. Make the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate.
  3. Dress the salad and serve immediately.
 
 

Greek Broccoli Salad

Greek Broccoli Salad

For the Salad

  • 1 head of broccoli, florets removed and sliced into bite-sized pieces
  • ¼ cup shallot, chopped
  • ¼ cup kalamata olives, thinly sliced
  • ¼ cup crumbled feta cheese
  • ⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
  • ¼ cup slivered almonds

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • Pinch red pepper flakes
  1. Toss together the broccoli, sun-dried tomatoes, shallot, feta, olives and almonds in a large salad bowl.
  2. Whisk together all of the dressing ingredients in a small bowl.
  3. Drizzle the dressing over the salad and toss well.
  4. Let the salad rest on the countertop for 30 minutes before serving to bring all the flavors together. 
 
 

Watermelon Radish Salad

Watermelon Radish Salad

  • ¼ cup vegetable oil
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, sliced thin
  • 2 watermelon radish, thinly sliced
  • 8 oz. burrata or fresh mozzarella, torn into pieces
  • 1 lemon, zested and juiced
  • 2 teaspoons fresh green onions, chopped
  • Salt and freshly ground black pepper
  1. Heat the vegetable oil in a small saucepan over medium heat.
  2. Add the shallot and stir frequently, about 5 -7 minutes, or until light golden-brown.
  3. Remove at once with a slotted spoon and drain on a plate covered with a paper towel. 
  4. Layer the watermelon radish slices around the bottom of each plate.  Add the half of the burrata or mozzarella to each plate and drizzle with the olive oil and lemon juice.
  5. Sprinkle the lemon zest, chopped green onions, shallots, salt, and pepper to taste.