No boring mesclun here: Black-eyed peas and grilled green onions add a Southern kick.
Total Time: 0:25
Prep: 0:20
Level: Moderate
Serves: 6

    1 bunch green onions
    1 tsp. extra-virgin olive oil
    ? c. extra-virgin olive oil
    ? c. rice vinegar
    1 tbsp. Dijon mustard
    1 tbsp. honey (preferably Louisiana)
    1 lb. yellow summer squash
    1 pt. grape tomatoes
    1 can black-eyed peas
    6 c. arugula
    1 c. good-quality ricotta cheese
    coarse sea salt


    Heat large grill pan on high. Toss green onions with 1 teaspoon oil. Grill 5 to 6 minutes or until very tender and starting to char, turning occasionally. Transfer to cutting board and thinly slice.
    In medium bowl, whisk vinegar, mustard, and honey; stir in green onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper. While whisking, drizzle in remaining 1/2 cup oil; set aside.
    With mandolin, vegetable peeler or sharp chef's knife, very thinly slice squash into ribbons. In large bowl, toss squash with tomatoes, peas, and half of vinaigrette until well-coated. Taste and add more vinaigrette, if desired.
    Divide arugula among 6 serving plates; top with squash mixture and large dollop of ricotta. Drizzle with olive oil and garnish with coarse salt and black pepper, if desired.

創作者 laughing with  的頭像
laughing with

laughing with

laughing with 發表在 痞客邦 留言(0) 人氣()