Vegetable Market Salad Food

VEGETABLE MARKET SALAD

Steps:

• For the vinaigrette, combine the lemon zest and juice in a large bowl. Add anchovy, if using, and mix well. Slowly add oil in a steady stream until incorporated; season generously with salt and pepper.
• Place potatoes and garlic in a small pot of cold salted water. Bring to a boil over high heat, reduce to low, and simmer until potatoes are cooked through, but not falling apart, about 7 minutes. Drain well and add to the bowl with the vinaigrette. Toss well; cool to room temperature.
• Add zucchini, fennel, radishes, scallions, parsley, and capers to bowl; toss well and serve immediately.

FARMERS' MARKET ROASTED VEGETABLE SALAD-STUFFED AVOCADOS

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
• Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
• Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
• In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
• Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.