Potato Salad With Herbs Grilled Summer Squash Recipe 465

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POTATO SALAD WITH HERBS & GRILLED SUMMER SQUASH RECIPE - (4.6/5)



Potato Salad with Herbs & Grilled Summer Squash Recipe - (4.6/5) image

Provided by á-175897

Number Of Ingredients 16

2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup fresh chives, chopped
3 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat grill to medium-high heat. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

NO COOK SUMMER SQUASH SALAD WITH LEMON AND HERBS



No Cook Summer Squash Salad with Lemon and Herbs image

Provided by Cooking Channel

Time 40m

Yield Serves 4

Number Of Ingredients 7

3 medium-small summer squashes, preferably different colors of green, yellow and a mixture
2 teaspoons minced fresh chives
2 tablespoons extra-virgin olive oil
1 lemon
1 to 2 tablespoons chopped fresh tarragon or chervil or a mixture
Kosher salt and freshly ground black pepper
5 shaved slices Parmigiano-Reggiano (about 1 ounce)

Steps:

  • Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil.
  • Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs.
  • Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve.

GRILLED POTATO AND SUMMER SQUASH SALAD WITH MARJORAM-LEMON VINAIGRETTE



Grilled Potato and Summer Squash Salad with Marjoram-Lemon Vinaigrette image

Categories     Salad     Herb     Potato     Vegetable     Side     Picnic     Backyard BBQ     Squash     Zucchini     Summer     Grill/Barbecue     Yellow Squash     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 tablespoon plus 2 teaspoons chopped fresh marjoram
1 teaspoon finely grated lemon peel
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 pound small fingerling potatoes (such as Russian Banana), unpeeled, halved lengthwise
1 pound assorted summer squash (such as zucchini and yellow crookneck), cut on diagonal into 1/3-inch-thick slices
1 large red bell pepper, cut into 1-inch-wide strips

Steps:

  • Whisk lemon juice, shallot, 1 tablespoon marjoram, and lemon peel in small bowl. Gradually whisk in 1/4 cup oil. Season vinaigrette with salt and pepper.
  • Prepare barbecue (medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
  • Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 1 1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
  • Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut bell pepper into 1-inch pieces; add to vegetables. Add vinaigrette; toss. Season with salt and pepper. Serve warm or at room temperature.

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