Superfresh baby squash is terrific raw in this simple salad from chef Jimmy Bannos, Jr., which is studded with tangy-sweet currants, toasty nuts and salty ricotta salata cheese.
Slideshow: Summer Squash Recipes
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon sugar
2 tablespoons dried currants
1 pound baby summer squash, thinly sliced, preferably on a mandoline
2 cups mixed baby greens
3/4 cup chopped basil
2 tablespoons extra-virgin olive oil
1/4 cup roasted hazelnuts, chopped
Shaved ricotta salata, for garnish
How to Make It
In a small saucepan, combine the vinegar, salt, sugar and currants and warm over moderate heat just until the sugar dissolves. Remove the saucepan from the heat and let cool slightly. Drain, reserving 2 teaspoons of the pickling liquid.
In a large bowl, toss the squash with the greens, basil, olive oil, currants and the pickling liquid. Transfer to a platter. Top with the hazelnuts, garnish with cheese and serve.
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