Arugula with Summer Vegetables

4 to 6 servings Use this recipe as a rough guideline, substituting whatever summer vege- tables are most plentiful in the market. Baby turnip or beet greens or Swiss chard leaves can be substituted for the môche and/or arugula

Prepare: Basic Vinaigrette, 108, or one of the versions Cook in a large pot of boiling water for about 1 minute: 1 small summer season squash, cut into ½-inch cubes, or 6 pattypan squash, reduce in 1/2

Remove with a large slotted spoon, refresh in ice water, and drain well. Add to the boiling water: 8 ounces thin green beans,

trimmed Cook just until crisp-tender, about 1 minute. Remove with a large slot- ted spoon, refresh in ice water, and drain well. Combine the squash and green beans in a salad bowl along with:

2 cups cherry tomatoes, halved 1 small red onion, halved and very thinly sliced

½ cup minced sparkling basil Toss properly with enough of the vinai- grette to coat. Taste and modify the seasonings. Divide among salad plates:

½ cup minced sparkling basil Toss properly with enough of the vinai- grette to coat. Taste and modify the seasonings. Divide among salad plates:

Four cups chunk-sized pieces arugula and romaine lettuce, washed and dried Spoon the greens on top. Drizzle more dressing over the salads and garnish with: Fresh basil leaves (optional) Serve at once.

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