Summer Squash Salad with Lemon, Capers & Parmesan

Summer Squash Salad with Lemon, Capers & Parmesan
Photo by Scott Phillips


  • 1 clove garlic
  • 2 Tbs. capers, rinsed well
  • 1 lb. summer squash (yellow squash, zucchini, or a mix)
  • 4 cups loosely packed baby arugula
  • ½ cup fresh flat-leaf parsley leaves
  • ½ cup extra-virgin olive oil
  • ½ cup chopped chives, cut into ½-inch lengths
  • + 4 more ingredients
    • ¼ cup fresh lemon juice
    • Freshly ground black pepper
    • Kosher salt
    • 1 oz. (¼ cup) finely grated Parmigiano Reggiano; plus a chunk to shave for garnish

In mortar or using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Put the paste in a small bowl (or keep it in the mortar) and whisk in the lemon juice. Let sit for 5 to 10 minutes and then whisk in the olive oil. Using a mandoline or a sharp chef’s knife, cut ...

View full recipe at Fine Cooking


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