elevated Veggies

Getting Ready for Spring Salad

Edible flowers add the perfect seasonal touch to this easy dish.

Chef John Fraser puts the focus solely on vegetables at his New York City-based restaurant, Nix. "A rather unsung flavor match, zucchini, strawberries, and cheese yield a surprising harmony of sweet, savory, and salty," says Fraser of his fresh seasonal salad recipe.

Serves 4

½ cup lemon juice
½ cup olive oil
1 large zucchini, shaved into ribbons
1 large yellow squash, cut into thin rounds
20 snap peas, julienned
12 dandelion greens, torn
12 mustard greens, torn
2 cups strawberries, halved
Parmesan cheese, shaved (to taste)
Salt (to taste)
Freshly ground black pepper (to taste)

1. To make the vinaigrette, combine lemon juice and olive oil in a small bowl and whisk to blend.

2. In a large stainless steel bowl combine zucchini, squash, snap peas, dandelion and mustard greens, and strawberries. Add a generous amount of the lemon vinaigrette. Sprinkle with salt and toss.

To Serve: Divide the salad between four plates and top with shaved parmesan. Season to taste with salt and pepper.

Also in this series: BBQ Carrot "Dogs" and Broiled Avocado

Photos by: Christine Han