Ingredients
- 3 each green and yellow zucchini
- 3 fennel bulbs
- 3 shallots, peeled
- 1â2 cup each, picked and torn basil, mint and parsley
- 1 bunch arugula, washed and trimmed
- 1 lb. ricotta dura or ricotta salata
- 1â2 cup toasted bread crumbs
- Vinaigrette:
- 1â2 tsp. Dijon mustard
- 1 Tbsp. chopped shallot
- 1 Tbsp. chopped garlic
- 2 Tbsp. brined green peppercorns (coarsely chopped)
- 1â4 cup fresh-squeezed lemon juice
- 2 Tbsp. water
- 1â2 cup canola oil
- 1â4 cup extra virgin olive oil
- 1 Tbsp. creme fraiche or sour cream to taste, salt
Description
For Vinaigrette: In A Blender, Combine Shallots, Garlic, Mustard, Water And Lemon Juice. Blend Until Smooth. Combine Oils Separately. Continue Blending Lemon Juice Mixture. Slowly…
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