Grilled Heirloom Tomato Vinaigrette

In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.

Ingredients:
1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.

2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.

3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.

Grilled Lemon-Garlic Zucchini

Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Ingredients:
2 medium zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.

2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.

Green Bean Salad with Mustard Vinaigrette

Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper

Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.

2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.

3. Sprinkle with the almonds and serve.

Fennel & Lemon Relish

This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.

2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.

3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.

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