Serves 6
1 T Olive Oil
1 clove garlic, minced
1/2 t. finely grated lemon zest
2 lbs new pototoes, preferably red-skinned, well scrubbed and cut into quarters or
eighths, (about 20 potatoes)
1/2 lb young carrots, cut into coins (about 12 carrots)
1/2 lbs. snap beans, ends removed, cut into 1-inch lengths
2 small zucchini squash, cut into 1/2-inch chunks
1 crookneck or summer squash, cut into 1/2-inch chunks
1 bunch scallions
1/4 cup red wine vinegar, diluted with 1T water
1/2 t salt
1/4 t freshly ground black pepper
6 leaves lettuce or radicchio
In a measuring cup, combine oil, garlic and lemon zest; set aside.
Arrange potatoes in a steamer basket. Add carrots and steam for 8 minutes.
Add beans, zucchini, and summer squash and steam for 3 to 5 minutes longer,
or just until tender-crisp. Do not overcook.
Lift out steamer and transfer vegetables to a large bowl.
Add scallions and splash vegetables with 2 T of the vinegar mixture.
Toss gently and let sit until cooled, about 15 minutes.
Combine remaining vinegar mixture with oil mixture and drizzle over salad.
Season with salt and pepper and serve on lettuce leaves.
