Summer Squash Carpaccio and Shaved Cheese Salad

Summer Squash Carpaccio and Shaved Cheese Salad
Photo: Iain Bagwell; Styling: Karen Shinto
Yields Serves 4 Total Time 30 mins
At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.

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*
Nutrition Facts

Servings 0

Amount Per Serving
Calories 306Calories from Fat 77
% Daily Value *
Total Fat 27g42%
Saturated Fat 9.4g47%
Cholesterol 34mg12%
Sodium 521mg22%
Total Carbohydrate 5.9g2%
Dietary Fiber 1.8g8%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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*

Directions

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.

Summer Squash Carpaccio and Shaved Cheese Salad
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