Two Squash and Romaine Salad With Rosemary Vinaigrette

• 1 12 lbs small zucchini, cut into 2x1/4 -inch julienne
• 1 12 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne
• 2 tablespoons balsamic vinegar
• 34 teaspoon balsamic vinegar
• 1 12 teaspoons Dijon mustard
• 34 teaspoon salt
• 9 tablespoons olive oil
• 1 12 teaspoons olive oil
• 1 teaspoon minced fresh rosemary
• 1 large head romaine lettuce
• fresh ground pepper

1. Blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1 1/2 minutes.
2. Drain;rinse with cold water,drain well and pat dry.
3. (Can be prepared 6 hours ahead.
4. Wrap vegetables in kitchen towel and refrigerate.
5. ).
6. Combine vinegar,mustard and salt in bowl.
7. Slowly whisk in oil in thin stream; stir in rosemary.
8. Set aside large outer romaine leaves for garnish.
9. Cut tough center stems from remaining romaine; cut leaves into 2x1/2-inch strips.
10. Mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl;let marinate 10 minutes.
11. Mix in romaine strips and enough viniagrette to coat.
12. Line shallow bowl with reserved romaine leaves.
13. Mound salad in center and serve.

zucchini, crookneck yellow, balsamic vinegar, balsamic vinegar, mustard, salt, olive oil, olive oil, fresh rosemary, head romaine lettuce, fresh ground pepper

Taken from www.food.com/recipe/two-squash-and-romaine-salad-with-rosemary-vinaigrette-374242 (may not work)