Or….as Heather called it “Veggie Layered Deliciousness”. I didn’t have a name for it at the time.
This is a little bit of a project but worth the “Ooh’s and Ahhh’s” This can be done with all kinds of vegetables but I found this combo worked the best for me. I did do a few unnecessary steps I will let you know about as we get into it. I put in a ton of photos so you can see exactly how to do it. It’s easy just layering each veggie takes a little time.
WHAT YOU NEED:
4 Medium/Large Carrots
2 Medium Zucchini Squash
2 Medium Summer (yellow) squash
1 Small Red Onion
2 cups Baby Lettuce (or spinach)
3 Tbls Lemon Juice
1/4 Cup Olive Oil
1 Tbl Fresh dill, chopped
1 Tbls Fresh Parsley Chopped
Fresh Ground Pepper
Chopped chives or parsley for garnish
WHAT YOU DO:
With a Mandolin slice all the vegetables the long way. For the squashes make them about an 1/8 of an inch thick. You want them to bend with out breaking but not so thin you can see through them. The carrots and onions make as thin as the Mandolin will let you but stay in one piece.
Generously salt the Zucchini and Summer squash on both sides and put in a colander to drain for about a 1/2 hour. This is very important to draw the water out. If you do not the salad will be very watery and not cut nicely.
While you are waiting for the squashes, make the dressing.
Combine the Lemon Juice, Olive oil, Parsley, Dill and pepper in a bowl and whisk together. Set aside.
Once the Squashes have been sitting for the 1/2 hour gently rinse them with cold water to remove all the salt.
Lay them flat to dry on dish towels, gently press them to make sure all the water is off.
In a square baking dish (9X9 worked well for me) metal or glass, Place vegetables in layers covering the pervious layer completely before going on to the next except the red onions just lay a little down otherwise that is all you will taste. Finishing with the red onions on top.
You will see I lined the dish with plastic wrap, thinking it would make everything easier and it was a completely unnecessary step. (I was not sure how this would turn out or if it would even come out so I used it as back up, but don’t bother. You end up cutting through it and you don’t want to serve someone clear plastic in their food, you make kill them.
Starting with the zucchini or summer squash lay the pieces side by side, be sure they are touching or even a little over & cover the bottom of the dish completely. Follow with something different in texture and color (this will give you the best end result as far as color goes. I did Zucchini, carrots, onions, summer squash, lettuce. Then repeat. (if you look closely I messed up and I guess it didn’t matter too much:)) Make sure you go right up to the edge.
After you place a few layers of vegetables drizzle with a little of the dressing and repeat as you go making sure to have just a little left for the last layer.
After you drizzle the remaining dressing on the final layer, top with plastic wrap and place a weight on the top to press and refrigerate for 2 hours or overnight.
To serve cut portions with a very sharp knife and lift out with a spatula. (this cuts surprisingly well I thought the carrots would make it hard to cut nice layers but it worked out perfectly.)
Garnish with some fresh chopped chives or parsley and a little drizzle of olive oil.
YUM & WOW