Summer Squash Salad With Lemon, Capers & Parmesan Recipe

Name: Summer Squash Salad With Lemon, Capers & Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 1/4 cup fresh lemon juice; 1/2 cup virgin olive oil; 1 lb summer squash (yellow squash, zucchini, cucumber); 1/2 cup fresh parsley leaves; 1 teaspoon Freshly ground black pepper; 4 cups loosely packed spinach, arugula or combo; 1/2 cup fresh flat-leaf parsley leaves; 2 tablespoons fresh capers; 1/4 cup finely grated Parmigiano Reggiano; plus a chunk to shave for garnish; 1/4 cup fresh chives, chopped

Servings: persons

2 cloves garlic
1/4 cup fresh lemon juice
1/2 cup virgin olive oil
1 lb summer squash (yellow squash, zucchini, cucumber)
1/2 cup fresh parsley leaves
1 teaspoon Freshly ground black pepper
4 cups loosely packed spinach, arugula or combo
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons fresh capers
1/4 cup finely grated Parmigiano Reggiano; plus a chunk to shave for garnish
1/4 cup fresh chives, chopped

1
In mortar or using the flat side of a chef's knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the lemon juice. Let sit for 5 to 10 minutes and then whisk in the olive oil.
2
Using a mandoline or a sharp chef's knife, cut the squash diagonally into very thin (1/16- to 1/8-inch) ovals. Put the squash in a medium bowl, season with salt and pepper, and gently toss with about two-thirds of the vinaigrette.
3
Combine the arugula, parsley, chives, and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat. Taste both the squash and herbs and adjust the seasoning with salt or pepper if necessary. Layer about a third of the squash in a shallow bowl or platter, scatter about a third of the arugula mixture on top, and sprinkle with a third of the grated Parmesan. Repeat the process with the remaining squash and arugula mixture, sprinkling each layer with grated Parmesan. For garnish, use a vegetable peeler to shave long strips from the chunk of Parmesan onto the salad. Serve immediately.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cloves garlic, 1/4 cup fresh lemon juice, 1/2 cup virgin olive oil, 1 lb summer squash (yellow squash, zucchini, cucumber), and more.

Yes, Summer Squash Salad With Lemon, Capers & Parmesan falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Squash Salad With Lemon, Capers & Parmesan

How did you like this recipe?

Frequently Asked Questions