One of the first vegetables I purchased at the farmers market this week was miniature summer squash with the blossoms. I thinly shaved the tender squash and combined it with arugula, lemon vinaigrette, and Parmesan to make a light and refreshing salad. This salad is best with young miniature summer squash.
Shaved Summer Squash Salad
(adapted from The Cafe Cook Book: Italian Recipes from London’s River Cafe by Rose Gray and Ruth Rogers)
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 1 pound miniature summer squash
- 2 ounces arugula, washed and dried thoroughly
- freshly ground black pepper
- 1-2 ounces Parmesan, thinly shaved
Add the lemon juice, olive oil, and salt to a small bowl and whisk to combine. Set aside.
Remove the blossoms and trim the ends of the summer squash. Slice the squash lengthwise as thinly as possible with a sharp knife or mandolin. Combine the shaved squash with the vinaigrette and toss gently to mix. Allow to marinate for 5 minutes. Season to taste with additional salt and pepper.
Place the arugula on a large serving platter and top with the marinated squash and the shaved Parmesan.
Looks delicious. Do you keep the flowers?
Thank you. I have been researching recipes for squash blossoms. Although many of the recipes I have found suggest stuffing and frying the flowers, there are recipes for squash blossom pizzas, frittatas, and salads. I will let you know when I have an opportunity to make the recipes.