Ingredients
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kosher salt
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1/4 cup fresh lemon juice
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1/2 cup olive oil
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1 lb summer squash (Yellow, Zucchini or a mix)
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fresh ground black pepper
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4 cups baby arugula, loosely packed
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1/2 cup Italian parsley
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1/2 cup chives, cut into 1/2 inch lengths
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2 tablespoons capers
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1/4 cup parmigiano-reggiano cheese, finely grated, plus a chunk to shave for garnish
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1 garlic clove
Instructions
- Mash garlic to a paste with a pinch of salt, put in a small bowl and whisk in lemon juice. Let sit for 10 minutes and then whisk in olive oil.
- Using a mandoline or sharp chef's knife, cut squash into very thin ovals (1/16 inch thick). Put into a medium bowl and toss with 2/3 of the vinaigrette. Season with salt and pepper.
- Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
- Layer about 1/3 of squash in a shallow bowl or platter, scatter 1/3 of arugula mixture on top and sprinkle with 1/3 of the grated Parmesan. Repeat layering two more times.
- For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.