Italian Garden Salad

1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp chopped fresh oregano
3 Tbsp extra-virgin olive oil
salt and pepper to taste
1 cup chopped radicchio
1 cup chopped endive
2 cups chopped arugula
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts

Start with the vinaigrette by whisking together in a small bowl the mustard, red wine vinegar, and chopped oregano. Keep whisking and drizzle in the olive oil until the dressing is light and creamy; add salt and pepper, taste and adjust flavor; set aside.

In a large salad bowl, toss together the radicchio, endive, and arugula, with the cheese and toasted pine nuts.

Pour the vinaigrette over and toss to coat.

Serve on chilled plates with a little more cheese for topping.

Tender Minty Garden Squash Salad

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2 small zucchini
2 small yellow (summer) squash
1/3 cup fresh mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon sea salt
pepper to taste
1/4 cup toasted pine nuts

Thinly slice or shave the zucchini and yellow squash. It should be very thin. You can do this with a mandoline or with a peeler. Set aside in a bowl.

Cut the mint leaves into strips by rolling them together, then slicing into strips, then add the the bowl with the squash.

In a separate bowl, whisk together the oil and lemon juice, then continue whisking and add the salt and pepper; taste and adjust for flavor, add more if necessary.

Drizzle this dressing over the squash in the bowl, add the toasted pine nuts and toss together.

Let mixture stand for 10 to 15 minutes to allow the flavors to blend.

Serve in small salad bowls and sprinkle with more toasted pine nuts if desired.

Sweet and Sour Summer Squash Slaw

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4 tiny yellow summer squash
4 tiny zucchini
2 stalks celery, chopped
3 whole green onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup raw sugar
1/2 cup apple cider vinegar
1/4 cup light Olive Oil
1 Tbsp fresh dill
1/2 Tbsp fresh basil
1/4 Tbsp fresh thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Scrub the tiny squashes well, trim off both ends, then take a peeler and start peeling off long curls into a colander. Sprinkle with salt and let drain over the sink for about 20 minutes. This will help the squash sweat off some of the moisture. Dump onto a large surface covered with paper towels and use paper towels to blot off liquid, then dump squash curls in large salad bowl.
Add the salad bowl, add the celery, onion, and peppers.

Put the remaining ingredients in a bowl and whisk together until well combined. (You could also put the ingredients in a jar with a good lid and shake to combine.)

When dressing is well mixed, immediately drizzle a little over salad, mix, taste, and add more dressing as desired, tossing to coat after each addition.

When the slaw has the right amount of dressing, serve immediately or chill until ready to eat.

You’ll have enough for about 4 to 6 people.

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