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Summer Squash Salad With Lemon Citronette

Summer Squash Salad With Lemon Citronette


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Use the freshest, smallest summer squash for this delicate salad recipe

Ribbons of raw summer squash are tossed with toasted pine nuts, salty feta, and a zingy citronette: warm weather salad perfection.

This recipe is courtesy of Cookie and Kate.

Ingredients

For the citronette

  • 1/2 Teaspoon freshly grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 large garlic clove, pressed or minced
  • 1 Teaspoon fresh thyme leaves
  • 1 Teaspoon fresh mint, chopped
  • 1 Teaspoon fresh flat leaf parsley, chopped
  • 3 Tablespoons olive oil

For the salad

  • 1/4 Cup pine nuts
  • 2 Pounds mixed baby zucchini and yellow squash
  • Salt
  • 1 Cup feta cheese, crumbled

Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

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© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette

Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.

Step 2

Prepare barbecue (medium heat). Place potatoes in large saucepan add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil sprinkle with salt and pepper and toss to coat.

Step 3

Combine squash and bell pepper in large bowl add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper toss to coat.

Step 4

Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces add to vegetables. Add vinaigrette toss. Season with salt and pepper. Serve warm or at room temperature.

How would you rate Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices



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