Ingredients

• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon kosher salt
• 1 pound broccoli rabe, trimmed
• 1 cup small cauliflower florets
• 8 ounces button mushrooms (cut in half if too large)
• 1 cup half-moon-sliced zucchini
• 1 cup half-moon-sliced yellow squash
• 1/2 cup roasted red pepper strips
• 1/2 cup marinated, quartered artichoke hearts
• 1/2 cup oil-cured black olives, pitted
• 1/4 cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, chopped
• 1/3 cup extra-virgin olive oil
• 1/2 cup canola oil
• 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish
• 1 lemon, cut into wedges, for garnish

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Instructions

1. Special equipment: 1 large stock pot with submersible pasta basket
2. Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
3. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
4. In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
5. Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.