Recipe courtesy of David Reardon
Print
Total:
20 min
Prep:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 cup olive oil
  • 1/2 cup sherry vinegar
  • 1/4 cup chopped fresh tarragon leaves
  • Kosher salt
  • Cracked black pepper
  • 2 zucchini, sliced lengthwise, 1/4-inch thick
  • 2 yellow squash, sliced lengthwise, 1/4-inch thick
  • 1 pound arugula
  • 1 pint tear-drop tomatoes, cut in 1/2

Directions

Tarragon Vinaigrette:

In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.

Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.

In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

Grilled Shrimp Salad

Recipe courtesy of Tia Mowry

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Grilled Portobello Mushrooms with Balsamic

Recipe courtesy of Alex Guarnaschelli

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

On TV

Trending Videos

So Much Pretty Food Here