Summer Squash Salad With Lemon, Capers and Parmesan |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Originally a Fine Cooking recipe, this was pointed out to me by Mean Chef and Shelly. It is a fabulous salad that has great presentation. Would be excellent as a side to salmon. Ingredients:
1 garlic clove |
kosher salt |
1/4 cup fresh lemon juice |
1/2 cup olive oil |
1 lb summer squash (yellow, zucchini or a mix) |
fresh ground black pepper |
4 cups baby arugula, loosely packed |
1/2 cup italian parsley |
1/2 cup chives, cut into 1/2 inch lengths |
2 tablespoons capers |
1/4 cup parmigiano-reggiano cheese, finely grated, plus a chunk to shave for garnish |
Directions:
1. Mash garlic to a paste with a pinch of salt, put in a small bowl and whisk in lemon juice. Let sit for 10 minutes and then whisk in olive oil.
2. Using a mandoline or sharp chef's knife, cut squash into very thin ovals (1/16 inch thick). Put into a medium bowl and toss with 2/3 of the vinaigrette. Season with salt and pepper.
3. Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
4. Layer about 1/3 of squash in a shallow bowl or platter, scatter 1/3 of arugula mixture on top and sprinkle with 1/3 of the grated Parmesan. Repeat layering two more times.
5. For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.
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