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Summer Vegetable Salad with Walnut-Yogurt Dressing


Part of what makes Michael Anthony's salad so great are the four different dressings on the plate. His walnut-yogurt dressing inspired Grace Parisi to invent her own fast riff, a puree of toasted walnuts with yogurt, lemon juice and fresh herbs. She uses the bright, tangy dressing on a mix of haricots vert, baby squash and tomatoes.

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  1. 1/4 cup walnuts
  2. 3/4 pound thin green beans
  3. 3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces
  4. 2 tablespoons nonfat plain yogurt
  5. 2 tablespoons walnut oil or canola oil
  6. 2 tablespoons fresh lemon juice
  7. 2 tablespoons cilantro leaves
  8. 2 tablespoons snipped chives
  9. 1 tablespoon tarragon leaves
  10. Salt and freshly ground pepper
  11. 1 pint grape tomatoes, halved
  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden. Let cool.
  2. Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Add the green beans to the boiling water and blanch until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to the ice water. Add the squash to the boiling water and blanch until crisp-tender, about 1 minute. Add the squash to the ice water. Drain the vegetables and pat completely dry.
  3. In a blender, combine the walnuts, yogurt, walnut oil, lemon juice, cilantro, chives and tarragon. Blend until smooth, scraping down the side of blender. Transfer the dressing to a bowl and season with salt and pepper. Add the green beans, squash and tomatoes, toss to coat and serve.
Make Ahead
The blanched vegetables and dressing can be refrigerated separately overnight.