A fabulously fresh way to enjoy the summer’s best squash is with a flavorful marinated squash salad like this one. The squash are shaved into thin, lengthwise strips either with a mandolin or a vegetable peeler, then tossed with a simple yet flavorful caper vinaigrette that is studded with sliced shallots and made with fresh lemon juice, Dijon mustard and quality olive oil. The squash and shallots macerate a bit when tossed with the briny dressing, and to add a bit of last minute crunch to the salad before serving, sprinkle the squash with roasted sunflower seeds, or any roasted nut of your choice.
(To view this recipe, click on the blue title of the blog post above*)
Marinated Squash Salad with Roasted Sunflower Seeds & Capers
Ingredients:
- 3 yellow squash or zucchini, washed
- 1 Tablespoon capers, drained
- 1 teaspoon Dijon mustard
- Juice of 2 lemons
- ¼ cup quality olive oil
- 2 shallots, thinly sliced
- Salt and pepper
- Pinch of crushed red pepper flakes
- Fresh parsley
- Roasted sunflower seeds, for serving
Directions:
- With a mandolin or vegetable peeler, slice the squash lengthwise into ribbons. Place in a mixing bowl and chill in the fridge while you make the vinaigrette.
- For the vinaigrette, mix the capers, mustard, lemon juice, oil, shallots, red pepper and a pinch of salt and pepper together in a bowl. Taste and adjust seasoning if necessary. Allow the vinaigrette to sit at room temperature for at least 20 minutes so that the shallots begin to macerate. About 10 minutes before serving, toss the squash ribbons with the vinaigrette. Serve with fresh parsley and roasted sunflower seeds at room temperature.
Tagged: capers, Dijon mustard, lemon juice, marinated squash, marinated squash salad, raw salad, raw squash salad, shallots, summer salad, summer squash, sunflower seeds, vegetarian, yellow squash
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