Squash Salad with Almonds and Parmesan


recipe heading-plus-icon


1 cup of vinaigrette

    Squash Salad
  • Summer squash
  • Fresh mint
  • House vinaigrette (recipe follows)
  • Almonds
  • Parmesan cheese
  • House Vinaigrette
  • ¼ cup red wine vinegar
  • 1 tablespoon Creole mustard, or other whole grain mustard
  • 2 teaspoons minced garlic (about 2 medium garlic cloves)
  • 2 teaspoons minced shallot (about 1/2 medium shallot)
  • 1½ teaspoons fresh lemon juice
  • ¾ cup vegetable oil
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper

To Assemble

  1. Thinly slice some squash. Toss it with slivers of fresh mint and house vinaigrette (recipe below). Then top with toasted almonds and freshly grated parmesan cheese. Voila. Tastes like… summer! Healthy but filling.

House Vinaigrette

  1. Combine vinegar, mustard, garlic, shallots, and lemon juice in a food processor or blender; blend thoroughly.
  2. Gradually add olive oil and vegetable oil while machine is running. The mixture should emulsify – – come together — into a relatively thick consistency.
  3. Season with salt and pepper.

MAKE THE WHOLE SUNDAY SUPPER /// Pork Jowl, Arugula, and Mozzarella Pizza / Buttermilk Ice Cream

  • from Chef Chris Stewart of the Glass Onion, Charleston, SC

Leave a Reply

Be the first to comment.