© John Kernick
Active Time
N/A
Total Time
12 MIN
Yield
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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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