Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Squash and Sausages with Sauce Verte from Kitchen Garden Cookbook
Ingredients
- Sauce Verte
- 1/3 cup (1 ounce/30 g) packed fresh basil leaves
- 1 green onion, coarsely chopped
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh oregano leaves
- 2 teaspoons Dijon mustard
- 1 clove garlic, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 pounds (1 kg) summer squash, such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 6 French garlic or hot Italian sausages, about 1 1/2 pounds (750 g) total weight
- 2 tablespoons fresh flat-leaf parsley leaves
Instructions
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