Thursday, August 15, 2013

Summer Squash Carpaccio Salad

This is based on "Zucchini Carpaccio" in Light and Easy, an occasional publication from Conde Nast featuring the best recipes from their food magazines.
Zucchini Carpaccio, Light & Easy
Summer Squash Carpaccio--lovely salad or appetizer. Use a mandoline (cheap but very worthwhile investment--got mine at Bed, Bath, & Beyond) or the paper-thin cutting blade on a food processor for slicing squash.
  • 4 medium summer squash, total of 1 & 1/4lbs
  • 4 tbsp olive oil
  • 1 & 1/2 tbsp fresh lemon juice, or to taste
  • 1/2 tsp salt, or to taste
  • 1/3 to 1/2 cup grated parmesan [I prefer the sharper taste of Pecorino]
  • 1/4 to 1/3 cup fresh mint leaves
Cut squash crosswise into slices as thin as possible [see note above]. Spread them out on a large platter (or two large plates), covering the platter completely. Drizzle squash evenly with oil & lemon juice, then sprinkle evenly w/ salt & cheese. Use scissors to snip thin shreds of mint leaves over the salad.  

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