The first batch of zucchini and squash have hit the markets. This is what you can do with them to make a refreshing salad that gets a big punch of flavor from the vinaigrette.
Ingredients:
One 8-oz zucchini
One 8-oz summer squash
½ cup lightly packed fresh basil, torn into pieces
½ cup lightly packed fresh mint, torn into pieces
1/2 cup pickled onions (recipe follows)
1/3 cup almonds, toasted
½ cup Parmesan cheese, grated on the large holes of the box grate
Directions:
Slice the zucchini on the bias, lengthwise into thin ribbons. A mandolin works well for this if you have one or a vegetable peeler. Slice the yellow squash in the same way.
In a large bowl, toss together zucchini, summer squash, basil, mint, almonds and all but 2 Tbl of the Parmesan. Add 2 Tbl of dressing and toss. Use more vinaigrette if needed to coat all the ingredients. Season with salt and pepper. Transfer to a serving dish and sprinkle with remaining Parmesan.
To make this salad more substantial you can have add ins:
½ cup cherry tomatoes, halved
1 can of beans, chickpeas, navy or cannellini drained and rinsed
1 cup sugar snap peas, chopped
Basil Vinaigrette
Ingredients:
1 Tbl shallot, quartered
1 tsp Dijon mustard
1 garlic clove
2 cups loosely packed fresh basil leaves
¼ cup White Balsamic Vinegar
1 Tbl lemon juice
Salt and pepper
½ cup Arbequina Extra Virgin Olive Oil
Directions:
In the bowl of a small food processor, place shallot, mustard, garlic, basil, vinegar, lemon juice and a pinch of salt and pepper. Place the top on the food processor and pulse your ingredients 3-4 times. Take off the top of the food processor add the olive oil. Place the top back on the food processor and pulse several times until the ingredients are blended together.
Pickled Onions
Ingredients:
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup water
1 red onion, thinly sliced
Directions:
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. Can be made 2 weeks ahead.