Photo Credit: Johnny Miller

Gail says: “It’s an everything salad, and it’s interchangeable—you don’t have to be fussy about it. There’s no lettuce, so it keeps really well; it doesn’t get soggy, so you can take it on a picnic. And you can add other vegetables, or swap some—it would be great with asparagus, or fennel. You could even add watermelon. It’s a real crowd pleaser. Put some grilled hangar steak on top, and that’s dinner. I think of it like the one-pot stew you’d make in the winter.”

Kitchen Wisdom: Grilling Limes
Grilling limes before juicing gives the dressing for this salad a delicious charred flavor, but that’s not all. Warming the fruit also relaxes the flesh, which helps you squeeze every last drop of its tasty juices.

 

Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons.  Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life & Style.  All rights reserved.

Summer Vegetable Salad with Charred Lime Vinaigrette

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    Good food
    brings
    people together.
    So do
    good emails.

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