Squash, Mint And Ricotta Salata Salad
This vibrant summer salad is a celebration of fresh produce, with delicate ribbons of summer squashes mixed with blanched peas and creamy ricotta salata cheese. Tossed in a light and flavorful dressing of olive oil and fresh mint, this dish is a delightful medley of colors and textures that is sure to impress your guests. Enjoy the flavors of the season in this easy and refreshing salad.
— Constant Cookbook
Ingredients
- Sea salt, to taste
- 2 cups peas
- 1 lb. mixed summer squashes, such as zucchini, yellow squash and pattypan
- 1/4 lb. ricotta salata cheese, shaved
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper, to taste
Instructions
- Bring a saucepan three-fourths full of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Add the peas to the boiling water and blanch for 1 minute. Using a wire skimmer, scoop out the peas and refresh in the bowl of ice water. Scoop out using the skimmer and transfer to a bowl.
- Using a mandoline or a potato peeler, shave the squashes lengthwise into thin ribbons. In a bowl, toss together the squashes, peas, cheese, green onions, mint and olive oil. Season with salt and pepper and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 4.
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