Summer Squash Salad with Lemon, Capers &
1 clove garlic
Kosher salt
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound summer squash (any variety)
Freshly ground black pepper
4 cups loosely packed baby arugula (or substitute a mixture of raw roughly chopped Swiss chard/beet greens)
1/2 cup fresh flat-leaf parsley leaves
1/2 cup chopped chives, cut into 1/2-inch lengths
2 tablespoons capers, rinsed well
1/4 cup finely grated Parmigiano Reggiano, plus a chunk to shave for garnish
Mash the garlic to a paste with a pinch of salt. Place in a small bowl and whisk in lemon juice. Let sit for 5 to 10 minutes and then whisk in olive oil.
Cut squash diagonally into very thin ovals, 1/16- to 1/8-inch thick. Place in a medium bowl, season with salt and pepper, and gently toss with about two thirds of the vinaigrette. Combine the greens, herbs and capers in a separate bowl, season with salt and pepper and toss with just enough vinaigrette to coat. Layer about 1/3 of the squash on a platter, scatter 1/3 of the greens on top and sprinkle with 1/3 of the grated cheese. Repeat, making 3 layers. Garnish with shaved Parmesan.
Serves 6 to 8.
From “The Best of Fine Cooking - Fresh,” Spring/Summer 2006, The Taunton Press.