Grilled Summer Squash With Swiss Chard Salsa Verde
Source: Omri Aflalo, The Benchmark
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on July 8, 2017.
Makes 4-6 appetizer portions
INGREDIENTS
Summer Squash
1 pound mixed variety summer squash
¾ cup olive oil
Salt and freshly ground black pepper, to taste
Swiss Chard Salsa Verde
1 pound Swiss chard
½ bunch parsley
2 bunches chives
½ bunch fresh oregano
1 bunch Mediterranean basil (Italian, for example, rather than Thai)
2 cups olive oil
1 Meyer lemon, juiced & zested
1 clove garlic, grated with a microplane
Salt to taste
Spring Onion
1 bunch spring onions
⅓ cup olive oil
Salt to taste
3 tablespoons sherry vinegar
Garnish
1 bunch Thai basil, leaves picked
¼ cup toasted, chopped almonds
PREPARATION
To grill the summer squash: Rinse the squash thoroughly. Slice each one in half lengthwise and place on a sheet tray. Toss all squash with a liberal amount of olive oil and season with salt and pepper. Heat a grill or grill pan to medium high heat, and place the squash on the diagonal, flesh side first. After about 1-2 minutes, or when grill marks are present, move the squash so it will be marked on the opposite diagonal, and grill until marked. Once the flesh side is finished, repeat the process on the skin side of the squash.
To prepare the salsa verde: Clean the chard and strip the leaves off the stems, reserving the stems for another use. Slice the leaves lengthwise into strips, then turn 180 degrees and mince the chard. Mince the herbs individually, and add everything to a medium bowl. Once all the herbs are mixed with the chard, add the olive oil and mix until the herbs and chard are completely submerged in oil (texture should be a little looser than wet sand). Add the lemon zest and juice and the garlic and mix well. Season with salt to taste.
To prepare the spring onions: Clean and peel away any excess dirt and dry onion skin from the bunch. Chop off the bottom of each onion, just past the root, and cut about ½ inch off the green tops. Place on a sheet tray, drizzle with oil, and season with salt. Cook on the grill or grill pan, charring all sides until the onion is dark and tender. Once off the grill, toss with sherry vinegar to finish.
To serve: Slice the squash into bite-size pieces and toss in a bowl with salsa verde to coat. Place on a platter and top with spring onions. Garnish with basil and almonds (alternatively, you can garnish with a drizzle of olive oil and fresh lemon zest).