Zucchini and Fresh Corn Farmers’ Market Salad with Lemon-Basil Vinaigrette

By vealam

Ingredients

• For the Lemon-Basil Vinaigrette:
• 1 small or medium zucchini
• 1 small or medium yellow squash
• 1 ear of corn, shucked and cleaned, with the kernels cut off the cob
• 1 ounce goat cheese
• Lemon-Basil Vinaigrette (recipe below)
• Red pepper flakes
• Kosher salt and freshly ground black pepper
• A few leaves of fresh torn basil
• optional: A few tablespoons of toasted pine nuts
• 1/2 cup good olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh basil, chopped
• 1 teaspoon Dijon mustard
• 1 clove minced fresh garlic
• Kosher salt and freshly ground black pepper to taste

Preparation

Step 1

For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
Note: You'll have vinaigrette left over to use on other salads, or make this one again!