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Summer Squash Salad with Lemon, Capers and Parmesan

Source of Recipe

Fine Cooking


List of Ingredients

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)
Freshly ground Black Pepper
4 cups Baby Arugula, loosley packed
1/2 cup Italian Parsley Leaves
1/2 cup Chives, cut into 1/2 inch lengths
2 Tbl capers
1 ounce (1/4 cup) finely grated Parmigiano Reggiano; plus a chunk to shave for garnish


Recipe

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.
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 viniagrette. Season with salt and pepper.
Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough viniagrette to lightly coat.
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.
For garnish, shave long strips of parmesan with a vegetable peeler onto the salad. Serve immediately.