-
1
Combine vinegar and shallot in a bowl; set aside to soften shallot.
-
2
Prepare an ice-water bath.
-
3
Bring a pot of water to a boil.
-
4
Add 1 teaspoons salt and green beans, and cook until bright green, about 2 minutes.
-
5
Using a slotted spoon, transfer green beans to ice-water bath.
-
6
Add zucchini to boiling water, and cook until tender, about 3 minutes.
-
7
Transfer to ice-water bath.
-
8
Let cool, then drain.
-
9
Toss green beans zucchini, tomatoes, and cucumbers.
-
10
in a large bowl.
-
11
Add mustard, herbs, 1 teaspoons salt, and pepper to shallot mixture.
-
12
Add 1/4 cup oil in a slow steady stream until emulsified.
-
13
Pour vinaigrette over vegetables, and toss.
-
14
Let stand at least 1 hour to allow the flavors to meld.
-
15
(vegetables can be covered and refrigerated up to 2 days; bring to room temperature before serving.
-
16
).
-
17
Preheat oven to 350F Place bread on rimmed baking sheet.
-
18
Drizzle with remaining tablespoon of oil, and toss.
-
19
Toast, stirring occasionally, until golden brown, about 20 minutes.
-
20
Add croutons to salad and toss.
-
21
Let stand 1 hour before serving so that the croutons can soften.
-
22
If you prefer yoru croutons crisp, add them to the salad just before serving.
