Last night I tried a new salad recipe. It rocked my world. It was so good I’m making it again tonight. In fact, I might make it every night for the rest of the summer. Ok, perhaps not every night, but definitely often. Because this salad is summer in a bowl (or on a plate). It combines some of my absolute favorite flavors and tosses them all together in one glorious heap. It’s fast, fresh, and seasonal. And man, oh man, it is so delicious.
This Shaved Summer Squash Salad combines thin ribbons of fresh, raw zucchini and yellow squash with a bright, lemony dressing. Bitter arugula, sharp Pecorino cheese, and crunchy toasted almonds add flavor and texture. The recipe makes four servings, but Stan and I polished off the entire bowl. In fact, I had to fight him for seconds – he liked this salad so much he wanted three servings. Considering he’s a serious meat and potatoes kind of guy, I think that’s just about the highest praise there is.
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Shaved Summer Squash SaladAdapted from Bon Appétit
1 lb. summer squash, a mix of green and yellow
2 1/2 T. extra-virgin olive oil
2 T. fresh lemon juice
1 clove garlic, minced
Kosher salt, to taste
Baby arugula, to taste (a few handfuls)
Pecorino cheese, shaved, to taste
3 T. almond slivers, toasted
Freshly ground black pepper, to taste
Trim the ends off the squash. Use a vegetable peeler to peel the squash lengthwise into long ribbons. Transfer the ribbons to a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt, to taste.
Pour the dressing over the squash ribbons and toss to combine. Let the squash sit for a couple of minutes to soften, then add the arugula and toss to combine.
Add the Pecorino, and salt and pepper to taste. Garnish with the almonds.