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Salad of Summer Squash, Toasted Almonds, Parsley and Brunkow "Little Darling" Cheese
Posted on Monday, September 10, 2007
This is a wonderful way to use lots of zucchini and summer squash. There is no recipe, just assemble and taste as you go. Use local cheese and herbs from your Farmer’s market.
Makes 4-6 servings
Ingredients
- as needed
- summer squash
- as needed
- toasted sliced natural almonds
- as needed
- Italian flat leaf parsley
- as needed
- Brunkow "Little Darling" cow''s milk cheese (sub gruyere or parmesan)
- as needed
- lemon juice
- as needed
- olive oil
- as needed
- kosher salt
- as needed
- ground black pepper
Method
Preheat the oven to 350° and toast some sliced natural almonds until golden brown, about 10 minutes.
Wash and trim zucchini, summer squash and pattypans. You might need 2 small zucchini per person, or 2 large zucchini per every 3 people. Using a mandoline or very sharp knife, slice the squash crosswise into very thin slices. Place in a large bowl. Allow about 1 cup of sliced squash per serving. Wash and dry some Italian-style flat leaf parsley and roughly slice the leaves. Use about 1 large handful for 4-6 cups of squash. Add to the bowl of squash.
Using the mandoline, thinly slice some Brunkow Dairy “Little Darling” aged cow’s milk cheese. Add as much as you like to the bowl with the squash and parsley.
Squeeze some lemons and, in a small bowl, whisk together lemon juice and olive oil (about 2 Tablespoons of lemon juice and 4 Tablespoons of olive oil.) Season with salt and pepper. Toss the squash with enough lemon vinaigrette to coat. Toss in the cooled almonds and season with kosher salt and black pepper. The salad should be tart, salty, cheesy and herby.
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