SUMMER SQUASH WITH PECORINO AND LEMON VINAIGRETTE

IMG_6232-1Recipe of the day on one of my favorites, Rip + Tan, here is a simple summer salad that can be made in minutes. The green and yellow squash are beautiful shaved on the mandolin and a perfect compliment to the tangy lemon vinaigrette and salty pecorino. Light, refreshing, and delicious.

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SUMMER SQUASH WITH PECORINO AND LEMON VINAIGRETTE

Serves 4

Zest from 1 lemon
3 large lemons, juiced, about 1/4 cup
1/2 cup extra virgin olive oil
2 small or 1 medium zucchini, sliced paper-thin on a mandoline
2 small or 1 medium yellow squash, sliced paper thin on a mandoline
2 cups baby arugula, packed
2 ounces pecorino romano, shaved with a vegetable peeler
sea salt
freshly ground black pepper
orange blossom or clover honey
italian parsley leaves

IMG_6222-1In a small bowl, combine the lemon zest and lemon juice. Slowly whisk in the olive oil to combine. Add a generous squeeze of honey, about a teaspoon or two, a large pinch of sea salt, and some freshly ground black pepper. Stir to combine. Taste. Add more honey or salt as necessary.

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IMG_6225-1To assemble the salad, arrange the arugula at the bottom of a large serving bowl or dish. Scatter the thinly sliced zucchini and yellow squash on top. Add the shaved pecorino romano or shave it directly over the squash. Sprinkle a tablespoon or so of fresh parsley leaves. Drizzle some of the dressing over the salad. Toss and add more dressing if necessary. Finish with a little freshly ground pepper. Serve immediately.

IMG_6234-1Adapted from Jean Georges Vongerichten’s, Home Cooking with Jean-Georges.

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