Poppy Seed Vinaigrette with Zucchini Salad

Bon Appetit July 1992

About 8 servings.

2 ½ tablespoons balsamic vinegar or red wine vinegar
2 tablespoons orange jucie
1 tablespoon of poppy seeds
½ teaspoons dry mustard
¼ teaspoon salt
½ cup vegetable oil
1 green onion, minced
8 nice sized zucchini, halved lengthwise, and thinly sliced crosswise

Whisk first 6 ingredients in small bowl.
Gradually whisk in oil and then mix in the green onion.
( this can be done the day before and just rewhisk before using)
Place zucchini in large bowl and add dress and season to taste.
NOTE: raw squash is good in most salads using a vinaigrette.

Zucchini Salad with Vinaigrette

From the King Ranch in Texas – serves 4 to 6

1 Pound of zucchini, cut into small strips
¼ cup chopped parsley, or to taste
Salt as needed
Garlic vinaigrette – recipe follows
Parmesan cheese – ¼ cup or to your taste\

Boil until soft in slightly salted water
Coat with the garlic dressing
Add chopped parsley and parmesan

from The Basics by Russo and Lukins

4 large cloves of garlic, minced
2 tablespoons of Dijon mustard – you can reduce or leave the Dijon out if you think it overpowers the zucchini
1/3 cup red wine vinegar
1 cup extra virgin olive oil
Salt and pepper, to taste

Combine garlic, mustard and vinegar in a small bowl.
Wisk well.
Slowly drizzle in the olive oil until the dressing is quite thick


The Basics by Rosso and Lukins – serves 6 to 8
There will be eggplants in your boxes soon.

2 pounds of small eggplants, halved lengthwise
2 pounds yellow summer squash(about 5) trimmed and cut lengthwise
Prepare hot coals

Place squash and eggplants in two bowls and divide the marinade between them. Toss well. Arrange eggplant halves and squash slices on the grill and cook over medium heat, turning once until fork-tenter. NOTE : The eggplant can go on first since it takes 15 or more minutes, compared to about 12 minutes or so for the squash.

Marinade – whisk oil and juice. Add the rest of the ingredients and whisk till smooth.
¼ cup olive oil
2 tablespoons lemon jucie
¼ cup chopped scallions or onions
¼ cup minced garlic
salt and pepper to taste – OPTIONAL – 1 teaspoon of crushed fennel seeds

Zucchini and Snow Pea Salad

GOURMET – serves 4
Takes about 45 minutes total – a blade slicer is useful for this one.

1 lb. zucchini, about 2 medium ones
½ snow peas, trimmed
1 1/2 teaspoons sesame seeds
1 tablespoon soy sauce
2 tablespoons rice vinegar(not seasoned)
1 teaspoon sugar

Very thinly slice zucchini. Put in a sieve and set in a bow. Toss with ¾ teaspoon salt let stand 30 minutes. Rinse.

Blanch snow peas in salted boiling water(2 tablespoons salt for 4 quarts of water), 1 ½ minutes, drain, and immediately plunge the peas into ice water to stop cooking. Drain again and pat dry.
Rinse aucchini under cold running water, then press gently to remove water.
Toast sesame seeds in a skillet over medium heat, until golden, about 2 minutes, then cool.
Stir together the remaining indredients in a large bowl until sugar is dissolved, then toss with the vegetables and sesame seed.

Basic Gratin with Leek, Fennel, Zucchini

1 pound zucchini or summer squash, peeled and thinly sliced
1 pound combined of fennel and leek, rinsed and drained, and thinly sliced
6 tablespoons olive oil or unsalted butter
1 large onion, chopped
2 garlic cloves, finely chopped (optional)
2 cups milk, stock, or cooled vegetable cooking liquid
¼ cup all-purpose flour
salt and freshly milled black pepper
1 ¼ cups grated cheddar, swiss, muenster, monterey jack, or other cheese
½ cup fresh bread crumbs or panko

Preheat the oven to 375°F. Lightly grease a 2-quart gratin or shallow baking dish. Heat 2 tablespoons of the oil in a skillet over medium heat. Saute the leeks for a few minutes until translucent. Add the fennel and summer squash and cook until crisp-tender (these will continue cooking in the oven). In a separate skillet, heat 2 more tablespoons of oil. Cook the onions and garlic, if using, until they start to brown, about 4 minutes. Whisk the milk into the flour in a small bowl. Whisk the milk mixture into the onion/garlic mixture and cook, stirring constantly, until the sauce is bubbly and thickened. Add salt and pepper to taste. Layer half of the squash, 1/3 of the sauce, ¼ cup of cheese and repeat, ending with 1 cup sauce and ½ cup cheese. Combine the bread crumbs and the remaining 2 tablespoons of oil. If using butter, melt the remaining 2 tablespoons before using. Sprinkle crumbs over the cheese. Bake for 25-30 minutes, until the top is well browned.