Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
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Grilled Summer Squash with Bagna Cauda and Fried Capers
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for brushing
- One 3 1/2-ounce jar of capers, drained and patted dry with paper towels
- 8 anchovy fillets, minced
- 6 garlic cloves, minced
- Four 8-ounce zucchini, sliced lengthwise 1/4 inch thick
- Four 8-ounce yellow squash, sliced lengthwise 1/4 inch thick
- Salt
- Freshly ground pepper
- Finely grated zest and juice of 1 lemon
- 1 tablespoon minced flat-leaf parsley, plus 1 cup parsley leaves
Instructions
Grilled Summer Squash with Bagna Cauda and Fried Capers serves 8 original recipe by Food & Wine.
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