First-of-the-Season Succotash Salad

• 1 tablespoon finely diced shallot
• 3 tablespoons lemon juice, plus more to taste
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 3/4 cup diced red onion
• 2 teaspoons thyme leaves
• 2 cups diced summer squash
• 3 cups fresh corn (from about 4 ears)
• 1/2 pint cherry tomatoes, cut in half
• 1 cup cooked fresh lima beans (see page 128), well-drained
• 1/4 cup sliced basil, opal and green
• 1 tablespoon sliced parsley
• 1 tablespoon minced chives
• 4 ounces mixed salad of watercress and arugula
• Kosher salt and freshly ground black pepper

1. Place the shallot, 3 tablespoons lemon juice, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
2. Whisk in 5 tablespoons olive oil, and taste for balance and seasoning.
3. Heat a large saute pan over high heat for 2 minutes.
4. Add 3 tablespoons olive oil, the red onion, and the thyme.
5. Saute about 1 minute, and then add the squash.
6. Season with 1 teaspoon salt, and cook another 4 minutes or so, until the squash is tender and has a little color.
7. Cool on a platter or baking sheet.
8. Wipe the pan out with paper towels, return it to the stove, and heat over high for 2 minutes.
9. Add the remaining 2 tablespoons olive oil, the corn, 1 teaspoon salt, and 1/4 teaspoon pepper.
10. Saute quickly, tossing often, for about 2 minutes, until the corn is just tender.
11. Cool on a platter or baking sheet.
12. Place the cherry tomatoes in a large salad bowl, and season with 1/2 teaspoon salt.
13. Add the squash, corn, and lima beans, and toss with half of the dressing.
14. Taste for seasoning, and adjust with more salt and lemon juice if you like.
15. Gently toss the herbs into the succotash.
16. Toss the watercress and arugula with the remaining dressing, and season with a pinch of salt and pepper.
17. Place the greens on a large chilled platter, and arrange the succotash on top.

shallot, lemon juice, extravirgin olive oil, red onion, thyme, summer squash, fresh corn, cherry tomatoes, beans, basil, parsley, chives, mixed salad, kosher salt

Taken from www.epicurious.com/recipes/food/views/first-of-the-season-succotash-salad-390921 (may not work)