Summer Squash Carpaccio and Shaved Cheese Salad
Iain Bagwell
At the farmers’ market, look for aged sheep’s-milk cheese; bunches of mint; and small, tender yellow and green zucchini.
This recipe, and others like it, can be found in the article “23 Delicious Ways to Make the Most of Summer Squash Season.”
How to Make It
Step 1
1
Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.
Step 2
2
Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
Step 3
3
Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
Step 4
4
*Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
3 tablespoons pine nuts
1 1/2 tablespoons lemon juice
1 small garlic clove, minced
1 teaspoon Thai or Vietnamese fish sauce
3 tablespoons extra-virgin olive oil
About 1/4 tsp. each kosher salt and pepper
1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long
2 cups lightly packed baby arugula
12 large fresh mint leaves, coarsely chopped
2 to 3 oz. aged sheep's-milk cheese*
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