Summer-Squash Salad with Parmesan & Pine Nuts

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Thinly sliced summer squash, served raw, lends sweetness to a lemony salad studded with toasted pine nuts. Use a combination of zucchini and yellow squash to add color to the plate.

Ingredients

3 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher or sea salt
1/4 cup pine nuts
1 pound summer squash and zucchini, blossom ends trimmed
2/3 cup Parmigiano-Reggiano cheese, peeled into strips or ribbons
Freshly ground black pepper, to taste

Instructions

Preheat oven to 350º. In a small bowl, whisk together lemon juice, olive oil, and salt; adjust seasoning to taste, and set aside. Place pine nuts on a cookie sheet and bake until lightly browned, about 7 minutes. Slice squash and zucchini thinly with a mandoline or vegetable peeler, and toss with dressing. Top with slivers of Parmigiano-Reggiano, plus toasted pine nuts and pepper. Serve immediately.

Cooking & Recipes

Yield: 

4 appetizer salads or side servings

Preparation Time: 

25 minutes

Start to Finish Time: 

25 minutes

Preparation Method

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