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Summer Squash Salad With Lemon, Capers and Parmesan

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“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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