Summer Squash Salad With Lemon, Capers And Parmesan

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 combine arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
• 4 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.
• 5 for garnish, shave long strips of parmesan with a vegetable peeler onto the salad. serve immediately.