Valleybrink Road | Recipes | Summer Squash With Pecorino And Lemon Vinaigrette | Serves 4 Zest from 1 lemon 3 large lemons, juiced, about 1/4 cup 1/2 cup extra virgin olive oil 2 small or 1 medium zucchini, sliced paper-thin on a mandoline 2 small or 1 medium yellow squash, sliced paper thin on a mandoline 2 cups .

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Summer Squash With Pecorino And Lemon Vinaigrette
Steps
1
2
3
Description

Here is a simple summer salad that can be made in minutes. The green and yellow squash are beautiful shaved on the mandolin and a perfect compliment to the tangy lemon vinaigrette and salty pecorino. Light, refreshing, and delicious.

 

Get Started
Step 1

In a small bowl, combine the lemon zest and lemon juice. Slowly whisk in the olive oil to combine. Add a generous squeeze of honey, about a teaspoon or two, a large pinch of sea salt, and some freshly ground black pepper. Stir to combine. Taste. Add more honey or salt as necessary.

Next Step
2
Step 2

To assemble the salad, arrange the arugula at the bottom of a large serving dish. Scatter the thinly sliced zucchini and yellow squash on top. Add the shaved pecorino romano or shave it directly over the squash. Sprinkle a tablespoon or so of fresh parsley leaves. Drizzle some of the dressing over the salad. Toss and add more dressing if necessary. 

Next Step
3
Step 3

Finish with a little freshly ground pepper. Serve and enjoy!

Done!
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Ingredients
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 Serves 4

  • Zest from 1 lemon
  • 3 large lemons, juiced, about 1/4 cup
  • 1/2 cup extra virgin olive oil
  • 2 small or 1 medium zucchini, sliced paper-thin on a mandoline
  • 2 small or 1 medium yellow squash, sliced paper thin on a mandoline
  • 2 cups baby arugula, packed
  • 2 ounces pecorino romano, shaved with a vegetable peeler
  • sea salt
  • freshly ground black pepper
  • orange blossom or clover honey
  • italian parsley leaves