Summer Squash and Carrot Ribbon Salad

Submitted by threeovens

"Zucchini, summer squash, and carrots are cut into ribbons, combined with fresh basil, then dressed with a white balsamic vinaigrette. From "Redbook" magazine."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 small zucchini, ends trimmed
• 2 summer squash, ends trimmed
• 2 large carrots, peeled and ends trimmed (1/2 lb)
• 24 large basil leaves, cut in julienne
• 3 tablespoons white balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1⁄4 teaspoon anise seed
• salt
• freshly ground black pepper

directions

1. Use a vegetable peeler to cut zucchini into long ribbons, lengthwise; when you get to the inner seeds, turn zucchini 1/4 turn and repeat until you are just left with a column of seeds (discard).
2. Do the same with the yellow squash and carrots.
3. Toss ribbons with basil in a large salad bowl.
4. In another bowl, whisk together vinegar, oil, anise seed, salt and pepper; drizzle over salad and toss.

Reviews

[berry271]

I really liked the flavor of this salad. I used dried basil because we didn't have any fresh, but that made the anise really stand out, and I enjoyed that. I also used regular vinegar because I don't like balsamic. While I liked the flavor, and the ribbons were pretty, they leave a lot of veggie leftover that you either have to toss or find some other use for. I think if I do this salad again I might just grate the veggies so that I could use the whole thing.