Chef Nicolette's Summer Squash Salad with Pecorino & Mint
"This is my favorite way to prepare squash. I just love the bright by flavors of this salad. I like to serve it along with a couple other items like bread and prosciutto to have an easy and delicious summer meal."
Chef Nicolette's Summer Squash Salad with Pecorino & Mint
Serves 4
Ingredients
- 2-5 assorted summer squash (depending on size)
- 12oz castelvetrano olives, smashed and pitted
- 1/2 bunch parsley, picked
- 1 bunch mint, picked and torn
- 1 spring onion, thinly sliced
- Juice of lemon
- 1/3 cup Luke’s Extra Virgin Olive Oil
- Salt to taste
- 1/3# pecorino cheese
- Freshly ground black pepper
- Bread and Prosciutto to serve with it, if desired.
Steps
- Shave squash with a mandolin into a bowl lined with a towel or cloth napkin. Sprinkle with salt and toss. Allow to sit for at least 30 minutes or up to 2 hours while you prepare the rest of the salad.
- Meanwhile, slice spring onion. Pick herbs. Smash and pit olives. Set aside
- Gather towel with squash and left out of bowl. Gently squeeze to release excess moisture. Discard squash water and dry bowl. Return squash to bowl.
- Add herbs, olives and spring onion. Add olive oil, lemon juice and a pinch of salt. Mix and taste for seasoning, adding more salt if desired.
- Plate and top with black pepper and shaved pecorino.
- Serve with prosciutto and bread if desired.
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