- Rating:
- Servings:
- 7
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 3 tablespoons Organic Lemon juice freshly squeezed
- 1/2 cup Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Chives minced
- 2 tablespoons Organic Parsley leaves minced
- Salt to taste
- 12 Tatuma Squash julienne cut
- 1 medium Organic Carrots julienne cut
- 1/2 large Sweet Red Pepper or Sweet Golden Pepper julienne cut
- 1 medium Leeks including some of the green tops
Directions
In a small bowl, combine the lemon juice, olive oil, mustard, chives, parsley, and salt and pepper to taste and whisk to blend well. Reserve. In a large bowl, combine the squash, carrot, pepper, and leek. Add the reserved dressing to taste and toss well. For an elegant salad course, bundle individual servings of this colorful mélange in lettuce leaves and tie each packet with a whole chive that has been softened by dipping briefly in boiling water.
