SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
- Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.
Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
SHAVED SUMMER SQUASH SALAD
Provided by Jenna Clemens
Categories Salad Side Fourth of July Quick & Easy Graduation Father's Day Almond Arugula Squash Summer Healthy Party Potluck Mandoline Bon Appétit Georgia Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
- In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
TOMATO AND BASIL SALAD
Steps:
- Arrange tomatoes and basil on a platter. Drizzle with oil, and sprinkle with salt and pepper. Serve immediately.
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