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Name: Lemon-Basil Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

2 small or medium zucchini

1 ear of corn shucked and cleaned, with the kernels cut off the cob

1 ounce goat cheese

Lemon-Basil Vinaigrette recipe below

Red pepper flakes

Kosher salt and freshly ground black pepper

A few leaves of fresh torn basil

*optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

1/2 cup good olive oil

3 tablespoons fresh lemon juice

1 tablespoon fresh basil chopped

1 teaspoon Dijon mustard

1 clove minced fresh garlic

Kosher salt and freshly ground black pepper to taste

For the Salad

With a wide vegetable peeler, peel the zucchini lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

For the Lemon-Basil Vinaigrette

Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

Note: You'll have vinaigrette left over to use on other salads, or make this one again!

NOTES

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Lemon-Basil Vinaigrette

2 small or medium zucchini
1 ear of corn shucked and cleaned, with the kernels cut off the cob
1 ounce goat cheese
Lemon-Basil Vinaigrette recipe below
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts
For the Lemon-Basil Vinaigrette
1/2 cup good olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil chopped
1 teaspoon Dijon mustard
1 clove minced fresh garlic
Kosher salt and freshly ground black pepper to taste
For the Salad
With a wide vegetable peeler, peel the zucchini lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
Note: You'll have vinaigrette left over to use on other salads, or make this one again!

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.