Recipe by Marnie Hanel and Jen Stevenson
Start to Finish: 25 minutes
Meyer Lemon Vinaigrette
1 tbsp. red wine vinegar
1/4 tsp. Meyer lemon zest or regular lemon zest, plus 1 1/2 tsp. juice (from 1 lemon)
1 1/2 tsp. Dijon mustard
1/4 cup canola oil
1 yellow squash
1/2 lb. thin asparagus, trimmed and cut into 2-inch pieces
1 large red or purple carrot, thinly sliced into rounds
1 cup sugar snap peas, halved lengthwise
1/2 cup fresh mint leaves, finely chopped
1/4 cup finely chopped fresh chives
2 oz. ricotta salata, crumbled, for garnish
1/4 cup coarsely chopped toasted almonds, for garnish
In a small bowl, whisk the vinegar, lemon zest and juice, and Dijon; season with salt and pepper. Gradually whisk in the oil. Pour the vinaigrette into a jar. Cover and refrigerate.
At the Campsite
1. Let the vinaigrette sit out while you make the salad. Using a vegetable peeler, shave the zucchini and squash lengthwise into thin ribbons.
2. In a large bowl, mix the zucchini, squash, asparagus, carrot, snap peas, mint, and chives. Shake the vinaigrette and drizzle over the salad. Gently toss the salad until coated; season with salt and pepper. Top with the cheese and almonds.