SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING

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Shaved Raw Summer Squash with Parmesan Dressing image

Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried
2 ounces baby arugula, washed, spun dry
Parmesan Dressing
1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh chervil, finely chopped
2 tablespoons tarragon, finely chopped
2 ounces Parmesan cheese, shaved with a peeler
Freshly ground black pepper

Steps:

  • Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
  • Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

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