Recipe Sharing | Roasted Summer Vegetable Salad with Hazelnut “Pesto” and Whidbey Island Yogurt Labneh
Roasted Summer Vegetable Salad with Hazelnut “Pesto” and Whidbey Island Yogurt Labneh
Veggies from the Farmer's Market or your Local Farmstand will work best here. The sugar hasn't converted to starch yet so you will get the best flavor.
We prefer to use Glendale Shepherd yogurt for this preparation because they are hyper-local and produce cheese and yogurt of the best quality.
Happy eating,
The Orchard Kitchen Team
Our summer carrots! Orchard Farm's summer bounty starts in July. Visit our Farm Stand Monday-Friday, noon-6pm, for all your veggie needs. Cash, Local Check, Credit Cards, Apple Pay all accepted.
INGREDIENTS
For the Veggies
2 medium Carrots, peeled
1 Yellow and 1 Green Summer Squash, ¼’ed lengthwise, seeds removed
1 Cucumber, ¼’ed lengthwise, seeds removed, large dice
4 Medium Chioggia or Golden beets, blanched, chilled, peeled and large dice
1 Sweet Onion, Elsa Craig or Walla Walla, large dice
Kosher salt and freshly ground black pepper
Oil for greasing the pan
For the Pesto
1/4 Cup Toasted & Peeled Hazelnuts
½ Cup Parsley Leaves, blanched & shocked
¼ Cup Pecorino Cheese, grated
2 Tbls Garlic chopped
1 tsp Lemon Zest
½ Cup Extra Virgin Olive Oil
1 T Apple Cider Vinegar
Salt & Pepper to taste
Garnish
1 Cup Glendale Shepherd yogurt, drained overnight to reduce its volume by half
Fresh parsley leaves
Drizzle of Olive OilPREPARATION INSTRUCTIONS
Technique
Pre-heat oven to 375 degrees. Preheat grill to a high heat.
Peel the carrots and toss in a bowl with oil, salt & pepper. Place on an oiled sheet pan and roast, convection fan preferred, for 12 to 20 minutes, until well browned and pairing knife tender. Remove and cool. Then quarter and cut into a large dice.
Season the seeded summer squash on both sides and brush with oil. Grill over high heat until well colored on both sides. Remove and cool, then cut into a large dice.
Combine and reserve the diced cucumber, beets, summer squash, carrot & sweet onion.
For the Pesto, coarsely chop the blanched and shocked parsley and place in a food processor. Add the toasted hazelnuts, oil, garlic, cheese and lemon zest in the processor and blitz for about a minute, until well blended and smooth. Season with salt, pepper and cider vinegar.
Dress the vegetables with the pesto, salt & pepper. Sprinkle a bit more vinegar on the veggies and toss well. Taste and adjust seasoning.
To plate, spread the drained yogurt on the inside of the bowls you wish to serve in, so that the level of the spread yogurt is above the level of the veggies. Plate the veggies. Garnish with additional leaves of parsley and another drizzle with olive oil.
Original recipe by Chef Vincent Nattress