Tuesday, September 30, 2014

Everyday Recipe: Marion's Go To Salad

In a last ditch attempt to squeeze in a few more "summer meals," I made this Lemony Shaved Summer Squash and Pecorino Salad from one of my favorite cookbooks, Home Cooking with Jean-Georges. This is one of those easy salads that looks much more complex then it actually is. I threw it all together in our Montes Doggett Bowl and used the Rustic Salad Servers to serve it up.

Lemony Shaved Summer Squash and Pecorino on Arugula:

2 large lemons
2 teaspoons kosher salt
1/2 cup EVO
2 cups packed arugula
2 small or 1 medium yellow squash (sliced paper thin)
2 small or 1 medium zucchini (sliced paper thin)
2 ounces aged pecorino cheese
Freshly ground black pepper

Grate the zest of one of the lemons directly into a jar or bowl with tight-fitting lid. Squeeze a 1/2 cup of juice from the lemons and add the zest. Add the salt and oil, cover tightly, and shake vigorously.

Spread the arugula in a single layer in a serving dish. Scatter the squash and zucchini on top. Using a vegetable peeler, shave the cheese all over. Grind the pepper over everything and serve immediately.

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