Shaved Summer Squash Salad with Pistou Dressing

Shaved Summer Squash Salad with Pistou Dressing

Serves 2-3

For the Pistou Dressing

(makes about 1 cup)

2 tablespoons chives or spring onion/scallion ends (the green part) 
1 tablespoon finely chopped basil 
1 tablespoon finely chopped mint 
1 clove garlic, grated
½ teaspoon lemon zest (about half a lemon) 
2 tablespoons lemon juice (about 1 lemon) 
2 tablespoons red wine vinegar 
½ cup olive oil 
½ teaspoon salt
½ teaspoon honey 

Combine all ingredients in a jar or bowl, and shake or whisk to combine. Season to taste with salt. Set aside. 

For the Salad & Assembly 

6 ounces summer squash 
1 ½ ounces greens of your choice or 2 cups roasted or grilled young broccoli, cut into 3-4” pieces
1 handful mint and/or basil, roughly chopped or torn 
¼ cup toasted hazelnuts or walnuts, roughly chopped
Flaky salt 
1 ounce shaved hard cheese (such as pecorino, parmesan, or manchego), optional

Very thinly slice 3 ounces of the squash into rounds (if you have a mandoline, use it here!). Slice the other 3 ounces of squash into thin ribbons using a vegetable peeler. Add squash to a mixing bowl along with the greens, herbs, nuts, a big pinch of flaky salt, and most of the cheese, if using. Drizzle desired amount of dressing over the salad, and mix everything together. Transfer to a serving bowl or plates and top with remaining cheese, if using. Enjoy immediately! 


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