elevated Veggies

Photos by: <a href=http://www.christinehanphotography.com/>Christine Han</a>

Chef John Fraser puts the focus solely on vegetables at his New York City-based restaurant, <a href=http://www.nixny.com/ target=_blank>Nix</a>. "A rather unsung flavor match, zucchini, strawberries, and cheese yield a surprising harmony of sweet, savory, and salty," says Fraser of his fresh seasonal salad recipe.Serves 4Ingredients: ½ cup lemon juice ½ cup olive oil 1 large zucchini, shaved into ribbons 1 large yellow squash, cut into thin rounds 20 snap peas, julienned 12 dandelion greens, torn 12 mustard greens, torn 2 cups strawberries, halved Parmesan cheese, shaved (to taste) Salt (to taste) Freshly ground black pepper (to taste)Directions: 1. To make the vinaigrette, combine lemon juice and olive oil in a small bowl and whisk to blend.2. In a large stainless steel bowl combine zucchini, squash, snap peas, dandelion and mustard greens, and strawberries. Add a generous amount of the lemon vinaigrette. Sprinkle with salt and toss.To Serve:Divide the salad between four plates and top with shaved parmesan. Season to taste with salt and pepper.Also in this series: <a href=/articles/2017/03/bbq-carrot-dogs>BBQ Carrot "Dogs"</a>and<a href=/articles/2017/03/broiled-avocado>Broiled Avocado</a>

Getting ready for spring salad

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