from Bon Appetit, June 2011
This is a good way to use zucchini and yellow summer squash as a pleasant, bright side salad.
Salad:
3 T whole almonds (or less or omit), roasted and coarsely crushed
1 lb. summer squash (a mix of green and yellow is pretty), thinly sliced lengthwise in strips with vegetable peeler
baby arugula (optional)
freshly shaved Parmesan
Dressing:
2 1/2 T extra-virgin olive oil
2 T fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Pour dressing over squashes in a large bowl; toss. Add arugula if desired and toss. Season with salt and pepper. Served with shaved Parmesan and almonds on top.
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