SUMMER SQUASH SALAD WITH LEMON, CAPERS AND PARMESAN
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.
Provided by Ms B.
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
- 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.
- For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.
Nutrition Facts : Calories 293, Fat 28.9, SaturatedFat 4.7, Cholesterol 3.6, Sodium 225.1, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 4.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
