Summer Squash Salad Recipe
1 pound summer squash (yellow or green, or a mixture of both)
5 to 8 radishes (depending on how large they are)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1/4 teaspoon kosher salt
freshly ground black pepper, to taste
1/4 cup whole walnuts
1 bunch of baby arugula, roughly chopped
1/3 cup fresh mint leaves, roughly chopped
Toast the walnuts in a dry skillet, the oven or toaster oven and set aside and allow to cool, then roughly chop.
Slice the squash very thin slices using a mandoline or a steady hand and a sharp knife. Set aside in a large bowl. Do the same with the radishes. Add in the roughly chopped arugula.
Combine the oil, lemon juice, garlic and salt and pepper in a small bowl and whisk together. Pour the dressing over the squash, radishes and arugula, toss lightly. Let stand for at least 10 minutes. Add in the fresh mint and toasted walnuts, toss gently again to thoroughly combine.
Serve to individual salad plates or on 1 large serving platter, top with fresh mint and freshly ground black pepper. Enjoy immediately.
Posted on August 31, 2011, in Food, Recipe and tagged Baby arugula, Black pepper, Extra-virgin olive oil, Food, Garlic clove, Kosher salt, Lemon Juice, Mint leaves, Radishes, Recipe, Salad, Summer squash, Summer Squash Salad, Walnuts. Bookmark the permalink. Leave a comment.