Everything Under The Sun Salad

Ingredients

The zucchini pickle:

• 1 cup water
• ¾ cup white-wine vinegar
• ⅓ cup sugar
• 1 clove garlic, peeled and crushed
• ½ jalapeno pepper, with seeds
• 10 black peppercorns
• ½ teaspoon kosher salt
• 5 medium zucchini, halved lengthwise and cut across into 1/4-inch slices

The sugar snaps:

• 6 cups sugar snap peas, strung
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• ½ teaspoon kosher salt
• ¼ cup chopped fresh mint

The greens:

• 6 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• ¼ cup olive oil
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• ¼ cup chopped fresh chives
• 12 cups mesclun
• 2 cups torn Italian parsley
• 2 cups torn basil
• 4 teaspoons fresh thyme

The croutes:

• 16 1/4-inch slices French baguette
• 1 tablespoon olive oil
• 1 large clove garlic, peeled and lightly smashed
• 8 ounces crumbled goat cheese
• 3 plum tomatoes, seeded and diced small
• Kosher salt to taste
• 4 roasted red peppers, peeled, seeded, halved lengthwise and cut across into 2-inch pieces

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    274 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 10 grams protein; 13 milligrams cholesterol; 1064 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. To make the zucchini, combine the water, vinegar, sugar, garlic, jalapeno, peppercorns and salt in a small saucepan. Bring to a boil, lower heat and simmer 5 minutes. Put the zucchini in a medium bowl and pour the hot liquid over. Let stand at least 2 hours. Drain.
2. Meanwhile, blanch the peas in lightly salted boiling water for 1 minute. Drain and refresh under cold running water. Toss with the lemon juice, oil, salt and mint. Set aside.
3. To make the greens, whisk together the lemon juice and mustard. Slowly whisk in the olive oil. Add the salt, pepper and chives. Set aside. Toss together the mesclun, parsley, basil and thyme. Set aside.
4. To make the croutes, preheat the oven to 350 degrees. Place the bread on a baking sheet and drizzle with olive oil. Bake until toasted, about 5 to 7 minutes. Rub each piece with the garlic clove. Top with goat cheese and diced tomato. Sprinkle lightly with salt.
5. Toss the greens with the dressing and mound in the centers of 8 plates. Surround with the zucchini, sugar snaps and roasted pepper. Top the greens with 2 croutes and serve.

• If you wish to add cold chicken to the salad, grill or broil 2 pounds of boneless, skinless chicken breasts until just cooked through, about 4 to 5 minutes a side. Do this a day before serving. Sprinkle with the juice of half a lemon, and season with kosher salt and freshly ground black pepper to taste. Slice on the diagonal into 1/2-inch-thick strips. Cover with plastic wrap and refrigerate until needed.

2 hours 30 minutes