Summer Squash Salad with Radishes & Manchego
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 204
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 368
- Total: 20 min
- Active: 20 min
Ingredients
1 clove garlic
1 tablespoon honey
2 tablespoons champagne vinegar, white wine vinegar
2 lemons, juiced and zested
1/2 cup extra-virgin olive oil, plus additional for drizzling
1 shallot
2 zucchini or yellow squash, about 4 cups sliced
1/2 pound mixed heirloom summer squash, patty pan, Mexican calabacita or whatever's available at your local farmer's market
1 bunch of mixed radishes
Coarse kosher salt
Freshly ground black pepper
1 dried hot chile
1/3 cup Basil leaves, torn into small pieces
1/3 cup mint leaves, torn into small pieces
2/3 cup Manchego cheese, finely grated
1 tablespoon fresh horseradish, finely grated
Directions
- Start by crushing and roughly chopping the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.
- Trim and slice the shallot on a Japanese mandoline. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.
- Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.