Marinated Summer Squash And Chickpea Salad With Lemon Herbs And Parmesan Recipes

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SUMMER SQUASH SALAD WITH LEMON, CAPERS AND PARMESAN



Summer Squash Salad With Lemon, Capers and Parmesan image

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

1 garlic clove
kosher salt
1/4 cup fresh lemon juice
1/2 cup olive oil
1 lb summer squash (Yellow, Zucchini or a mix)
fresh ground black pepper
4 cups baby arugula, loosely packed
1/2 cup Italian parsley
1/2 cup chives, cut into 1/2 inch lengths
2 tablespoons capers
1/4 cup parmigiano-reggiano cheese, finely grated, plus a chunk to shave for garnish

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

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