Tatuma Summer Garden Salad
By Chef 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.