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.


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