Summer squash salad with radishes, Manchego, and lemon vinaigrette
POSTED ON August 3, 2014
A few weeks ago I came home to find a package containing the new book by Gabrielle Langholtz called The New Green Market Cookbook: Recipes and Tips From Today’s Finest Chefs & The Stories Behind The Farms That Inspire Them (Da Capo Press). Flicking through the pages was similar to leafing through a photo album of familiar faces. Inside I found pictures and stories of many of the farmers I buy from weekly and also chefs I see in the early hours as the farm stands are set up. There are recipes from lots of well-known restaurants in New York using ingredients found at the markets year round. What I love most about the book is the fascinating history of how the markets began and the stories that are shared by cooks, who, like me rely on the Greenmarket not only for the best tasting vegetables but also for inspiration and the vital connection to nature we all need to stay sane living in New York City.
If you’re an omnivore you’ll love this book as there are recipes highlighting everything that can be found at the market from spring to winter. There are also plenty of vegetarian recipes, and you may even find favorites from restaurants like the Kabocha toast from ABC Kitchen. Yum!
This salad by Seamus Mullen of Tertula tastes much more impressive than it sounds—the combination of mint, lemon and a hint of garlic in the dressing takes raw squash to a new level. I found it delicious without the cheese, but you may enjoy adding a light shower just before serving.
Summer squash Salad with radishes, Manchego and lemon vinaigrette
By Seamus Mullen, Tertulia
From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC.
Reprinted with permission from Da Capo Lifelong, © 2014
Use whatever summer squash look the best, I used zucchini, avocado squash, eight ball and some patty pan. Since I couldn’t resist the radish sprouts at the market I added some to garnish the salad. The recipe calls for champagne vinegar and horseradish but without either of these on hand I used white balsamic vinegar and left out the horseradish with delicious results.
Serves 2 to 4
1 ½ pounds zucchini and or summer squash
1 small spring onion, peeled
1 small clove garlic, crushed
Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
Large pinch of flakey sea salt
Freshly ground black pepper to taste
¼ cup extra virgin olive oil
¼ cup torn mint leaves
¼ cup torn basil leaves
Grated Manchego to serve.
Shave the zucchini, summer squash, radishes and spring onion on thinnest setting of a mandolin and place in a salad bowl or platter. In a small bowl combine garlic, lemon zest, lemon juice, vinegar, salt and pepper. Stir in olive oil and pour over the shaved vegetables; toss gently. Top the salad with mint and basil leaves and a generous sprinkle of cheese (if using). Serve immediately.
POSTED IN Gluten free, Salads
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