When doing a demo, you genuinely want to WOW your guests... but at the farmers market, there are no ovens or refrigeration, so we had to get creative. I decided to turn one of my former hated veggies - squash - into a tangy, fresh and colorful salad.
Thinly Sliced Golden Summer Squash
Farmers Market Vegetable Confetti Salad with Champagne-Dijon Vinaigrette
- 2 cups raw vegetables (thinly sliced) We used golden squash, white squash and zucchini for our demo, but you could also add carrots and radishes... or whatever is fresh from your local growers.
- Champagne Dijon Vinaigrette (recipe after the jump, but you can also use your favorite vinaigrette)
- 1/4 cup goat cheese
1. Shave your vegetables into into thin slices using a vegetable peeler or mandolin. Try to get as many colorful vegetables as you can so that you have a vibrant presentation.
2. Using tongs, toss the vegetables in your vinaigrette until thoroughly coated.
3. Pile salad onto plate and top with a crumbling of goat cheese.
4. Serve with a piece of fresh french bread to douse up all of the great taste.
Farmers Market Vegetable Confetti Salad
After the jump, read how to make the vinaigrette (hint: it involved a cocktail shaker!) and get the other bloggers recipes as well...
Champagne Dijon Vinaigrette
- 1/2 cup olive oil
- 1/4 cup Champagne vinegar
- 2 tablespoons, course dijon mustard
- 1 tablespoon sugar
- Chiffonade of basil or whatever fresh herbs you have available
- Salt & cracked pepper
Empty all ingredients into a cocktail shaker (fiiiine, you can also use any sealed container that you can shake... cocktail shakers just are more fun at a farmers market demo!) Shake! Shake! Shake! Taste and season with salt and pepper as desired.
Drizzle over your confetti of farmers market vegetables, toss and serve.
Additional Market Recipes Demo'd:
One Bite at a Time: Veggie No Bake Lasagna and Goat Cheese Cheesecake
Mango & Tomato: Raw Beet & Arugula Salad with Panko Crusted Goat Cheese (try this - it was the first time I've liked beets... ever.)
(Coming Soon) Thrifty DC Cook: Thai Beef Salad