20th
Grilled Blue Potato and Summer Squash Salad with Herb-Lemon Vinaigrette
And just like that, I’m inspired again. Please, if there is a god, let me be inspired for a turnip dish next. Any ideas? Submit them! I ate this delectable-looking item, which truly was as good as it looked, next to a piece of grilled amberjack.
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- 1 tablespoon plus 2 teaspoons chopped fresh marjoram or parsley or basil
- 1 teaspoon finely grated lemon peel
- 1/4 cup plus 2-3 tablespoons extra-virgin olive oil
- 1/2 pound small blue potatoes (such as the ones in this week’s share), unpeeled, sliced to 1/2 inch thick the long way
- 1 pound assorted summer squash, cut on diagonal into 1/3-inch-thick slices
- 1 large red bell pepper, cut into 1-inch-wide strips (optional)
Whisk lemon juice, shallot, 1 tablespoon of your chosen herb, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
Prepare grill (medium heat). Place potato slices in large saucepan; add enough cold salted water to cover. Bring to a boil and cook until almost tender, about 4 minutes. Drain. Transfer potatoes to large bowl. Add squash and bell pepper (if using) in the same bowl as the potatoes; add 2 teaspoons of your herb du jour and 2-3 tablespoons oil (I thought 3 was a bit greasy). Sprinkle with salt and pepper; toss to coat.
Arrange potatoes in single layer on the grill or in a grill basket, if that’s your thing. Grill until tender, 5 minutes per side. Grill squash and bell pepper (if using) until tender, turning occasionally, 10 minutes. Transfer squash and potatoes to bowl. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature (I’m going with warm!).
Adapted from Epicurious.
