Thursday, June 9, 2011

Bon Appetite Indeed

I picked up a copy of Bon Appetite Magazine last week in need of some inspiration for summer and I am so glad I did. I was perusing it yesterday in the park and found this recipe for Shaved Summer Squash Salad and I immediately headed for the store to pick up the simple ingredients. I made it today and let me tell you it is the perfect salad for a hot summer day.

Recipe by Jenna Clemens
Photo by Me


  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula


  • Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
  • In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

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