Summer Squash Carpaccio and Shaved Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini. Ingredients:
3 tablespoons pine nuts |
1 1/2 tablespoons lemon juice |
1 small garlic clove, minced |
1 teaspoon thai or vietnamese fish sauce |
3 tablespoons extra-virgin olive oil |
about 1/4 tsp. each kosher salt and pepper |
1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long |
2 cups lightly packed baby arugula |
12 large fresh mint leaves, coarsely chopped |
2 to 3 oz. aged sheep's-milk cheese |
Directions:
1. Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.
2. Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
3. Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
4. *Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).
5. Note: Nutritional analysis is per serving.
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