Everything Under The Sun Salad

Name: Everything Under The Sun Salad
Ingredients: 1 cup water; 3/4 cup white-wine vinegar; 13 cup sugar; 1 clove garlic, peeled and crushed; 1/2 jalapeno pepper, with seeds; 10 black peppercorns; 1/2 teaspoon kosher salt; 5 medium zucchini, halved lengthwise and cut across into 1/4-inch slices; 6 cups sugar snap peas, strung; 2 tablespoons fresh lemon juice; 1 teaspoon olive oil; 1/2 teaspoon kosher salt; 1/4 cup chopped fresh mint; 6 tablespoons fresh lemon juice; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 2 teaspoons kosher salt; Freshly ground pepper to taste; 1/4 cup chopped fresh chives; 12 cups mesclun; 2 cups torn Italian parsley; 2 cups torn basil; 4 teaspoons fresh thyme; 16 1/4-inch slices French baguette; 1 tablespoon olive oil; 1 large clove garlic, peeled and lightly smashed; 8 ounces crumbled goat cheese; 3 plum tomatoes, seeded and diced small; Kosher salt to taste; 4 roasted red peppers, peeled, seeded, halved lengthwise and cut across into 2-inch pieces

30 ingredients

24 steps

Ingredients

1 cup water
3/4 cup white-wine vinegar
13 cup sugar
1 clove garlic, peeled and crushed
1/2 jalapeno pepper, with seeds
10 black peppercorns
1/2 teaspoon kosher salt
5 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
6 cups sugar snap peas, strung
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 cup chopped fresh mint
6 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup chopped fresh chives
12 cups mesclun
2 cups torn Italian parsley
2 cups torn basil
4 teaspoons fresh thyme
16 1/4-inch slices French baguette
1 tablespoon olive oil
1 large clove garlic, peeled and lightly smashed
8 ounces crumbled goat cheese
3 plum tomatoes, seeded and diced small
Kosher salt to taste
4 roasted red peppers, peeled, seeded, halved lengthwise and cut across into 2-inch pieces

Directions

1

To make the zucchini, combine the water, vinegar, sugar, garlic, jalapeno, peppercorns and salt in a small saucepan.
2

Bring to a boil, lower heat and simmer 5 minutes.
3

Put the zucchini in a medium bowl and pour the hot liquid over.
4

Let stand at least 2 hours.
5

Drain.
6

Meanwhile, blanch the peas in lightly salted boiling water for 1 minute.
7

Drain and refresh under cold running water.
8

Toss with the lemon juice, oil, salt and mint.
9

Set aside.
10

To make the greens, whisk together the lemon juice and mustard.
11

Slowly whisk in the olive oil.
12

Add the salt, pepper and chives.
13

Set aside.
14

Toss together the mesclun, parsley, basil and thyme.
15

Set aside.
16

To make the croutes, preheat the oven to 350 degrees.
17

Place the bread on a baking sheet and drizzle with olive oil.
18

Bake until toasted, about 5 to 7 minutes.
19

Rub each piece with the garlic clove.
20

Top with goat cheese and diced tomato.
21

Sprinkle lightly with salt.
22

Toss the greens with the dressing and mound in the centers of 8 plates.
23

Surround with the zucchini, sugar snaps and roasted pepper.
24

Top the greens with 2 croutes and serve.