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