Summer Platter Salad
1 shallot, minced (about 1/4 cup)
1/2 tsp coarse sea salt
1/4 cup sherry vinegar
1 cup extra virgin olive oil
Freshly ground pepper, to taste
6 small tomatoes, halved crosswise
4 crookneck squashes, halved lengthwise
2 bunches baby beats (about 1/2 lb total), trimmed with 1/2 inch stems left intact
1/2 lb of sugar snap peas
4 new potatoes, cut crosswise into 1/2-inch thick slices
1 cup canned black-eyed peas, rinsed
1 English cucumber, thinly sliced on the diagonal (about 4 cups)
1 red onion, halved and thinly sliced (about 1 cup)
2 bunches (or pints) red and yellow cherry tomatoes
Coarse sea salt and freshly cracked pepper to taste
1 bunch fresh basil, for garnish
- Make the vinaigrette: combine shallot, salt, and vinegar in a small bowl, then let macerate 15 minutes. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
- Make the salad: toss small tomatoes and squashes with 3 tablespoons vinaigrette. Prepare an ice-water bath. Bring a pot of water to a boil. Add beets, and cook until tender, about 20 minutes. Transfer to ice-water bath to stop the cooking. When cool enough to handle, peel, leaving stems intact.
- While beets are cooling, prepare another ice-water bath, and bring a second pot of water to a boil. Add snap peas, and cook until bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath (keep water in pot simmering). Drain snap peas, and pat dry. Add potatoes to simmering water, and cook until just tender, about 10 minutes. Add potatoes to bowl with tomato mixture.
- Preheat grill to medium. Grill potatoes, small tomatoes, and squashes until tender, turning occasionally, (about 10 to 15 minutes). Toss remaining vegetables with 1/2 cup vinaigrette (reserve any remaining vinaigrette for another use). Arrange all vegetables on a platter. Season with salt and pepper. Garnish with basil.