Squash Salad

Squash Salad
Ingredients:

• 1 small zucchini, ends trimmed
• 1 small yellow squash. ends trimmed
• 1 English cucumber, ends trimmed
• 1 bunch of escarole trimmed, washed and patted dry
• 1 large ripe tomato, cored
• 2 tbs vinegar
• 1 tbs of Dijon mustard
• 3 tbs of extra virgin olive oil
• 2 tbs chopped flat leaf parsley
• 1/2 tsp of salt
• 1/2 tsp of freshly ground pepper
• 1/2 tsp red pepper flakes

Method: Cut the zucchini, squash and the cucumber in thin slices on the diagonal and place in a bowl. Whisk the vinegar, mustard, red pepper flakes, 1/4 tsp salt and 1/4 tsp pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash and cucumber and put aside for 10 minutes. Place the escarole in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges, scatter over the greens.
Tips: Look for thin zucchini and yellow squash. These will have fewer seeds. Can use any salad greens like arugula, baby spinach or any of the slightly darker, bitter variety of salad greens.
Serving tips: Just before serving spoon the squash and the dressing over the greens. Sprinkle with the remaining 1/4 tsp salt and 1/4 tsp pepper. Serve immediately, tossing at the table.