Everything Under The Sun Salad

Name: Everything Under The Sun Salad
Total time: 2 h 30 min
Yield: Eight servings
Ingredients: 1 cup water; 3/4 cup white-wine vinegar; 1/3 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

By Molly O'Neill

Total Time: 2 hours 30 minutes
Rating: 3(10)
Comments: Read comments

Featured in: FOOD; Dinner Is Served

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Ingredients

Yield:Eight servings

The Zucchini Pickle

1cup water
¾cup white-wine vinegar
⅓cup sugar
1clove garlic, peeled and crushed
½jalapeno pepper, with seeds
10black peppercorns
½teaspoon kosher salt
5medium zucchini, halved lengthwise and cut across into ¼-inch slices

The Sugar Snaps

6cups sugar snap peas, strung
2tablespoons fresh lemon juice
1teaspoon olive oil
½teaspoon kosher salt
¼cup chopped fresh mint

The Greens

6tablespoons fresh lemon juice
2teaspoons Dijon mustard
¼cup olive oil
2teaspoons kosher salt
Freshly ground pepper to taste
¼cup chopped fresh chives
12cups mesclun
2cups torn Italian parsley
2cups torn basil
4teaspoons fresh thyme

The Croutes

16¼-inch slices French baguette
1tablespoon olive oil
1large clove garlic, peeled and lightly smashed
8ounces crumbled goat cheese
3plum tomatoes, seeded and diced small
Kosher salt to taste
4roasted red peppers, peeled, seeded, halved lengthwise and cut across into 2-inch pieces

Ingredient Substitution Guide

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Preparation

Step 1
To make the zucchini, combine the water, vinegar, sugar, garlic, jalapeno, peppercorns and salt in a small saucepan. Bring to a boil, lower heat and simmer 5 minutes. Put the zucchini in a medium bowl and pour the hot liquid over. Let stand at least 2 hours. Drain.
Step 2
Meanwhile, blanch the peas in lightly salted boiling water for 1 minute. Drain and refresh under cold running water. Toss with the lemon juice, oil, salt and mint. Set aside.
Step 3
To make the greens, whisk together the lemon juice and mustard. Slowly whisk in the olive oil. Add the salt, pepper and chives. Set aside. Toss together the mesclun, parsley, basil and thyme. Set aside.
Step 4
To make the croutes, preheat the oven to 350 degrees. Place the bread on a baking sheet and drizzle with olive oil. Bake until toasted, about 5 to 7 minutes. Rub each piece with the garlic clove. Top with goat cheese and diced tomato. Sprinkle lightly with salt.
Step 5
Toss the greens with the dressing and mound in the centers of 8 plates. Surround with the zucchini, sugar snaps and roasted pepper. Top the greens with 2 croutes and serve.

Tip

If you wish to add cold chicken to the salad, grill or broil 2 pounds of boneless, skinless chicken breasts until just cooked through, about 4 to 5 minutes a side. Do this a day before serving. Sprinkle with the juice of half a lemon, and season with kosher salt and freshly ground black pepper to taste. Slice on the diagonal into ½-inch-thick strips. Cover with plastic wrap and refrigerate until needed.