Getting ready for spring salad

Edible flowers add the perfect seasonal touch to this easy dish.

Chef John Fraser puts the focus solely on vegetables at his New York City-based restaurant, Nix. "A rather unsung flavor match, zucchini, strawberries, and cheese yield a surprising harmony of sweet, savory, and salty," says Fraser of his fresh seasonal salad recipe.

Serves 4

½ cup lemon juice
½ cup olive oil
1 large zucchini, shaved into ribbons
1 large yellow squash, cut into thin rounds
20 snap peas, julienned
12 dandelion greens, torn
12 mustard greens, torn
2 cups strawberries, halved
Parmesan cheese, shaved (to taste)
Salt (to taste)
Freshly ground black pepper (to taste)

1. To make the vinaigrette, combine lemon juice and olive oil in a small bowl and whisk to blend.

2. In a large stainless steel bowl combine zucchini, squash, snap peas, dandelion and mustard greens, and strawberries. Add a generous amount of the lemon vinaigrette. Sprinkle with salt and toss.

To Serve:Divide the salad between four plates and top with shaved parmesan. Season to taste with salt and pepper.

Also in this series: BBQ Carrot "Dogs"andBroiled Avocado

Photos by: Christine Han