Chris Cosentino serves this crunchy salad as an appetizer at Incanto, with slender slices of fresh zucchini and yellow squash as well as bright lemon thyme. Regular thyme also works, along with a little freshly grated lemon zest.
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In a small bowl, combine the olive oil with the lemon juice and vinegar and season with salt and pepper.
In a large bowl, toss the sliced squash with the vinaigrette. Transfer to a large platter. Sprinkle with the lemon thyme and the Aleppo pepper and serve right away.
Turkish Aleppo pepper is a mild chile similar to ancho. It is available at specialty food shops and online at Penzeys Spices.
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