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Summer Solstice Salad Recipe

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Reap the benefits of summer vegetables in this colorful salad.

Summer Solstice Salad Recipe (+)

Directions

In large, heavy skillet, heat 2 tablespoons butter. Add the morels or mushroom of choice, halved. Sauté until tender, approximately 5 minutes. Add one clove minced garlic and sauté one minute. Add baby carrots, pearl onions, one cup chicken broth, two sprigs thyme and one bay leaf. Simmer 5-7 minutes, until tender. (A little less time if you prefer crisp, tender vegetables).
Add squash and peas. Simmer three more minutes. Swirl in 2 tablespoons butter.
Remove from heat. Add parsley and basil. Drizzle with truffle oil.
Discard bay leaf and season with salt and pepper to taste.

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 6

Enter desired servings:

Ingredients

-		1/4 cup unsalted butter
-		1/4 pound baby pattypan squash, trimmed, and cubed. Do not peel.
-		1/4 pound baby carrots, cut into matchsticks.
-		1/2 cup shelled fresh peas, snap peas, or pea pods
-		1/4 pound pearl onions, blanched in boiling water 1-3 minutes, peeled and trimmed
-		2 thyme sprigs
-		1 bay leaf
-		1 cup chicken broth
-		1/4 pound fresh morels, washed, or any mushroom of choice
-		3 tablespoons fresh parsley, minced
-		1 tablespoon fresh basil, minced
-		1 clove garlic, minced
-		2 teaspoons truffle oil or olive oil
		salt and pepper to taste

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