Monday, September 5, 2011

Baby Lettuces with Trombocino and Tomato

It may be September, but summertime ain't over till the fat lady sings about tomatoes not being in season anymore.

2-3 handfuls mixed baby lettuces
2 cups grated trombocino squash (if you can't find this, zucchini might work in its place), squeezed gently to remove a bit of the excess water if it's very juicy
1-2 cups sliced tomatoes (if large, halve or quarter before slicing)
Several sprigs cinnamon basil, chopped (can sub any other basil)
Olive oil
Sherry vinegar
Freshly ground white pepper

Whisk about 3 parts olive oil to 1 part sherry vinegar in a small bowl to form an emulsion. Add a pinch or two of salt and a liberal dusting of white pepper.

Toss the lettuce in a salad bowl with enough vinaigrette to lightly coat. Add the grated trombocino and drizzle with a little more vinaigrette, then top with the tomatoes and a sprinkling of basil (note that cinnamon basil and fino verde are both stronger than sweet basil, so adjust the amount down or up accordingly). Drizzle with another spoonful or two of vinaigrette, and serve.

Serves 2 as part of a light summer dinner. Toss gently before serving onto plates.

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