VEGETABLE SALAD:
1 lg Zucchini
1 lg Yellow squash
1 Red pepper
1 Yellow pepper
1 lg Tomato
1 Red onion
All the above sliced
1/4 inch thick
1 Fennel bulb; cut in half,
-chopped
1 garlic clove, minced
1 pn Cayenne pepper
1 pn Cumin
1 pn Ground coriander
Salt and pepper
COUSCOUS:
2 c Couscous; cooked
1 bn Chopped fresh mint
1 Lime; juice of
Salt and pepper to taste
VINAIGRETTE:
1 ts Nicoise olives; finely
Chopped
2 oz Balsamic vinegar
2 oz Extra-virgin olive oil
Salt and pepper
Grill the vegetables until tender. Remove skin of pepper after
grilling and cut in half. Remove seeds and dice into large cubes.
Dice other vegetables and mix all ingredients for salad. In a
separate bowl mix couscous, mint, lime, salt and pepper. In a third
bowl mix vinegar, olives, salt and pepper. Whisk in olive oil. In a
picnic salad bowl arrange vegetables, couscous and vinaigrette until
everything is utilized. Decorate with mint leaves.
Recipe by Chef David Ruggerio, Le Chantilly Restaurant
Source; RECIPE FOR HEALTH SHOW
Posted by: Gail Shermeyer
