My friend Evie suspected that when I tried her summer squash salad recipe that I would have to eat my words (no pun intended) regarding my mom being the only one who could prepare squash well.
Well, I have eaten my words, and this fabulous salad as well!
This is a lovely way to prepare summer squash or zucchini—thinly sliced, marinated briefly with mint in olive oil and lemon juice, tossed with toasted pine nuts, and served with shaved Parmesan. A veritable zucchini carpaccio.
I have made one small adjustment to my friend’s original recipe—increasing the amount of olive oil and lemon juice recommended. I found I needed more to adequately coat all of the squash.
Summer Squash Salad Recipe
Ingredients
- 4 small zucchini or mixed yellow and green summer squash (1 lb total)
- 1/3 cup loosely packed mint leaves
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1/4 teaspoon fine sea salt
- Pepper to taste
- 1/4 cup pine nuts (1 oz.)
- Grana Padano, Parmesan or Asagio cheese for shavings
- Fresh mint sprigs for garnish
Read More: Summer Squash Salad
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