Summer Squash Salad With Mustard Mint Aioli Recipe

Name: Summer Squash Salad With Mustard Mint Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard Mint Aioli; 1 large egg yolk at room temperature; 1 tablespoon champagne vinegar; salt; 1 cup pecan oil; 2 teaspoons dijon mustard; 1 teaspoon lemon juice; 1 teaspoon minced fresh mint; 1 very small mashed and minced clove of garlic; Salad Part; 4 cups sliced summer squash - I combined yellow and zucchini; 1 cup sliced sweet onion - I used Texas 1015 but vidalia or walla walla or the like would work fine.; 1/2 cup roughly chopped and toasted pecans; 1/2 cup crumbled feta; a small handful of Italian parsley, gently torn; an even smaller handful - maybe 6-8 leaves - mint, also gently torn; ground pepper

Servings: persons

Mustard Mint Aioli
1 large egg yolk at room temperature
1 tablespoon champagne vinegar
salt
1 cup pecan oil
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon minced fresh mint
1 very small mashed and minced clove of garlic
Salad Part
4 cups sliced summer squash - I combined yellow and zucchini
1 cup sliced sweet onion - I used Texas 1015 but vidalia or walla walla or the like would work fine.
1/2 cup roughly chopped and toasted pecans
1/2 cup crumbled feta
a small handful of Italian parsley, gently torn
an even smaller handful - maybe 6-8 leaves - mint, also gently torn
ground pepper

1
Put the egg yolk and vinegar in a bowl you can comfortably whisk in. Add the garlic and start whisking. When it is blended and a bit frothy add a few drops of the oil. Keep whisking. Be strong. Add a pinch of salt and the lemon.
2
You are still whisking. Once the aioli starts to come together, add the oil in a steady stream and keep whisking. You can do this thing.
3
Once the oil is all added and you have a nice creamy aioli, slowly whisk in the mustard and mint, taste and decide if you want a pinch more salt. This makes a slightly looser, creamy aioli. Stick it in the fridge.
4
Toss the squash and onion together in a large bowl - separate the squash slices as much as possible. Now toss them with half the aioli. You have made extra for another use - handy, right?
5
Put the bowl in the fridge for a half hour so and let everything settle in together.
6
When you are ready to serve, gently toss in the herbs, feta and pecans, and grind in a bit of pepper. Taste a slice of squash and decide if you need more salt.
7
Enjoy summer!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Mustard Mint Aioli, 1 large egg yolk at room temperature, 1 tablespoon champagne vinegar, salt, and more.

Yes, Summer Squash Salad With Mustard Mint Aioli 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 Mustard Mint Aioli

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