Chopped Summer Salad

The fresh taste of summer is enhanced by the spark of a bar staple: Angostura bitters. Look for it in the drink aisle at your supermarket. For the best presentation, make sure the vegetables are all cut to the same overall size.

3 tablespoons white wine vinegar

2 teaspoons chopped dill fronds or

1 teaspoon dried dill

1 teaspoon sugar

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

6 tablespoons olive oil, preferably extra virgin olive oil

2 to 6 dashes of Angostura bitters (see Note)

8 large radishes, cut into a 3⁄4-inch dice

2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into a 3⁄4-inch dice

1 large yellow summer squash, cut into a 3⁄4-inch dice

• Whisk the vinegar, dill, sugar, salt, and pepper in a large serving bowl. Whisk in the olive oil in a slow, steady stream, then whisk in the bitters.
• Add the radishes, cucumbers, and squash. Toss well before serving.
• Note: Add only a couple of drops of the bitters the fi rst time to see if you like its edge.

Makes 6 servings