Lili Courtney Taught Me The Best Summer Salad Recipe
My cooking skills range from putting a frozen pizza in the oven to whipping up some jambalaya straight from the box. But over the past year I’ve been working with local cooking instructor Lili Courtney (we met through our mutual friend Chelsey at Sosis!), so Lili has been getting me out of my comfort zone. So far out of my comfort zone that I agreed to cook LIVE with her on Facebook a couple weeks ago where she taught me the BEST summer salad recipe! You can watch our video here.
Again, you can watch us cook it live here.
Grilled Zucchini & Farro Salad with Basil Vinaigrette:
INGREDIENTS:
1 cup cooked farro (Lili got hers at Trader Joe’s)
Sea Salt + Pepper
1 pinch crushed red pepper flakes
1 cup cubed feta cheese
1 1/2 cups cherry tomatoes, halved
1 cup green beans, blanched and cut in half
2 tbsp extra virgin olive oil
1/4 cup fresh herbs, chopped (parsley, chives, basil, tarragon)
3 zucchini or yellow summer squash, halved
1/2 cup basil vinaigrette (recipe below)
DIRECTIONS:
Bring a large pot of salted water to a boil. Cook the farro according to the package directions until al dente. Drain the farro and toss with 2 tbsp basil vinaigrette (recipe below). Stir in the feta, green beans, herbs and tomatoes.
Meanwhile, pre-heat the grill to medium-high heat. Toss the zucchini with the remaining 2 tablespoons of olive oil, salt and pepper. Grill 3-5 minutes per side or until light char marks appear.
Arrange the zucchini on a platter and brush evenly with basil vinaigrette. Spoon the farro salad over the zucchini. Serve warm or at room temperature.
Basil Vinaigrette:
INGREDIENTS:
2 cups packed basil leaves
1 clove garlic, minced
2 tbsp minced shallot
2 tsp fresh lemon juice
1/4 tsp salt
1/2 cup basil extra virgin olive oil
Freshly ground black pepper to taste
DIRECTIONS:
Place the ingredients in a blend or food processor. Blend until smooth. Taste and season with additional salt and pepper if necessary. Note: Vinaigrette will keep in a jar or container in the fridge for 5 days.
Slow Roasted Tomatoes
INGREDIENTS:
8 oz package cherry tomatoes, sliced in half
Handful fresh basil
6 sprigs fresh rosemary
3 garlic cloves, sliced thin
1/4 cup cinnamon pear balsamic
1/4 cup basil extra virgin olive oil
Salt & Pepper
DIRECTIONS:
Place all ingredients in a 9×13 baking dish. Bake, covered, in a 250 degree oven for 1 hour. Remove cover and continue cooking for 1-1.5 hours until caramelized around the edges and the liquid is reduced and beginning to turn to a jam-like consistency.
Store in the fridge for up the 3 weeks. Use as a topping for seafood or chicken. It’s excellent on bruschetta, and fantastic with shrimp and grits, over polenta or to top risotto! We like it jammy and chunky, but it can be pureed and used as a tomato sauce too.
Cooking With Lili:
If you want to get in the kitchen with Lili, you’ve got options! She teaches here locally in Baton Rouge at Red Stick Spice and now Williams-Sonoma at the Mall of Louisiana. She’s also in Covington and New Orleans at Simplee Gourmet.
You can see all Lili’s upcoming classes here. **And fair warning: jump on any small plates, cast iron or instant pot classes! Those fill up fast.
HUGE thank you to Lili for sharing her recipes with us today and for always teaching me something new in the kitchen. Plus, she’s giving us fun things to do here in Baton Rouge, so THAT I am so thankful for! Visit her website here: Kitchen Confidence With Lili
