Summer Squash and Ricotta Salad
Source: From Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef's Bold Creations (Ten Speed Press, 2010).
This recipe was demonstrated at CUESA’s Market to Table program on September 3, 2010.
On a hot summer day, this raw salad is the perfect side for a barbecue. The light, fresh, and clean flavors accompany a 2-inch-thick grilled porterhouse to perfection.
4 yellow squash
4 teaspoons pine nuts
1 pint cherry tomatoes, quartered
½ cup crumbled ricotta salata
¾ cup extra virgin olive oil
Juice of 1 lemon
1 bunch opal basil, leaves picked
1 bunch mint, chiffonaded
Sea salt and freshly ground black pepper
4 large squash blossoms, julienned
- Using a mandoline, julienne the zucchini and squash. Simply run the vegetable lengthwise down the mandoline, turning after each cut and stopping when you reach the seeds.
- In a dry sauté pan over medium heat, toast the pine nuts until golden brown, about 8 minutes. Coarsely chop the toasted nuts.
- To plate each serving, toss together 3½ ounces zucchini, 1½ ounces yellow squash, 1½ ounces cherry tomatoes, 2 tablespoons ricotta, 3 tablespoons extra virgin olive oil, 1 teaspoon lemon juice, 10 basil leaves, and 1 teaspoon mint. Season with sea salt and pepper and top with 1 teaspoon chopped pine nuts and 1 squash blossom.
Photo by Barry Jan.