- 5 Weeds You Should Definitely Be Eating
- 9 Berry Dishes for Brunch
- 7 DIY Snack Bars for Back-to-School
- How to Cook with Sake
- 7 Savory Waffles You Can Eat for Dinner
- 9 Best Summer Brunch Pastas
- 7 Refreshing Summer Lemonades for Brunch
- 5 Brilliant Ways to Combine Bacon and Summer Fruit
- 7 Savory Ways to Use Figs
- 9 Recipes for Crispy Croquettes
It takes just 12 minutes to make this superfresh-tasting summer salad.
It takes just 12 minutes to make this superfresh-tasting summer salad. Chef Jimmy Bannos Jr. quick-pickles tangy currants, then uses the pickling liquid as a dressing for thin slices of baby squash and greens.
Summer Squash Salad with Pickled Currants
Heat 2 tablespoons each of red wine vinegar and currants with 1/4 teaspoons each of salt and sugar; let cool. Drain; transfer 2 teaspoons of the pickling liquid to a bowl. Toss with 1 pound thinly sliced baby summer squash, 2 cups mixed baby greens, 3/4 cup chopped basil, 2 tablespoons olive oil and the currants. Top with chopped roasted hazelnuts and shaved ricotta salata.