Summer Squash and Ricotta Salad | CUESA

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Summer Squash and Ricotta Salad

Source:

From Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef’s Bold Creations (Ten Speed Press, 2010).

This recipe was demonstrated at CUESA’s Market to Table program on September 3, 2010.

On a hot summer day, this raw salad is the perfect side for a barbecue. The light, fresh, and clean flavors accompany a 2-inch-thick grilled porterhouse to perfection.

Serves 4

INGREDIENTS

4 zucchini
4 yellow squash
4 teaspoons pine nuts
1 pint cherry tomatoes, quartered
½ cup crumbled ricotta salata
¾ cup extra virgin olive oil
Juice of 1 lemon
1 bunch opal basil, leaves picked
1 bunch mint, chiffonaded
Sea salt and freshly ground black pepper
4 large squash blossoms, julienned

PREPARATION

  1. Using a mandoline, julienne the zucchini and squash. Simply run the vegetable lengthwise down the mandoline, turning after each cut and stopping when you reach the seeds.

  2. In a dry sauté pan over medium heat, toast the pine nuts until golden brown, about 8 minutes. Coarsely chop the toasted nuts.
  3. To plate each serving, toss together 3½ ounces zucchini, 1½ ounces yellow squash, 1½ ounces cherry tomatoes, 2 tablespoons ricotta, 3 tablespoons extra virgin olive oil, 1 teaspoon lemon juice, 10 basil leaves, and 1 teaspoon mint. Season with sea salt and pepper and top with 1 teaspoon chopped pine nuts and 1 squash blossom.

Photo by Barry Jan.


About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »