Summer Solstice Salad

Name: Summer Solstice Salad
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1/4 pound baby pattypan squash, trimmed; 1/4 pound baby carrots, trimmed; 1/2 cup shelled fresh peas; 1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed; 2 thyme sprigs; 1 bay leaf, small; 1 cup chicken broth; 1/4 pound fresh morels, washed well, patted dry, and trimmed; 3 tablespoons minced fresh parsley leaves; 1 tablespoon minced fresh basil; 1 large garlic clove, minced; Truffle oil; Salt and pepper

14 ingredients

13 steps

Ingredients

1/2 stick (1/4 cup) unsalted butter
1/4 pound baby pattypan squash, trimmed
1/4 pound baby carrots, trimmed
1/2 cup shelled fresh peas
1/4 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed
2 thyme sprigs
1 bay leaf, small
1 cup chicken broth
1/4 pound fresh morels, washed well, patted dry, and trimmed
3 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh basil
1 large garlic clove, minced
Truffle oil
Salt and pepper

Directions

1

In a large heavy skillet combine 2 tablespoons of the butter.
2

Add the morels, halved lengthwise or sliced crosswise.
3

Saute until tender, about 5 minutes.
4

Add to skillet 1 clove minced garlic.
5

Saute 1 minute.
6

Add baby carrots, pearl onions, 1 cup chicken broth, 2 sprigs thyme and 1 bay leaf.
7

Simmer 5 to 7 minutes, until tender.
8

Add pattypan squash and peas.
9

Simmer 3 minutes more.
10

Swirl in 2 tablespoons cold butter.
11

Remove from heat and add 3 tablespoons chopped parsley and 1 tablespoon basil chiffonade.
12

Drizzle with truffle oil.
13

Discard the bay leaf and season the ragout with salt and pepper.