Guest Editors

Seamus Mullen's Raw Squash Salad with Radishes, Manchego, and Lemon Vinaigrette

By • August 20, 2014 • 10 Comments

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

All week long, the GrowNYC team will be sharing recipes from The Greenmarket Cookbook -- and giving away one copy each day. Now get to the market, and make the most of summer's brightest produce before the season is over.

Today: With flavors as bright as its colors, this salad is summer on a plate.

Go ahead and save this recipe now, because you’re going to want to make this bright, gorgeously fresh salad from Seamus Mullen, owner of Tertulia and El Colmado, all season long. Simply shave raw summer squash and radishes on a mandolin, whisk together a quick, citrusy vinaigrette, shower it all with grated Manchego, and finish it with handfuls of basil and mint

You can use standard squash such as zucchini and crookneck in this recipe, but it’s even more beautiful with a mix of colors and shapes, from sunny yellow pattypans to ridged Romanescos to the perfectly round, aptly named eight-ball. Some farmers grow horseradish root, which grows straight and deep and has wonderful heat when grated fresh, but if you can’t find it for this dressing, prepared horseradish works just fine. 

Raw Squash Salad with Radishes, Manchego, and Lemon Vinaigrette

Serves 4

2 1/2 pounds mixed summer squash and zucchini, various shapes, sizes, and varieties
1 peeled shallot
1 bunch mixed radishes, green stems removed, cleaned
1 garlic clove, finely minced 
1 tablespoon honey
2 lemons, juiced and zested, to make 2 teaspoons zest and 4 tablespoons juice
2 tablespoons Champagne vinegar or sweet white wine vinegar
1 tablespoon kosher salt
Freshly cracked black pepper
1/2 cup extra-virgin olive oil
1 tablespoon grated fresh horseradish
1/2 cup basil leaves, torn into small pieces
1/2 cup mint leaves, torn into small pieces
2 ounces finely grated Manchego cheese, about 1 cup

See the full recipe (and save and print it) here.

We're giving away a copy of The Greenmarket Cookbook each day this week! To enter to win today's copy, tell us in the comments: How are you using up your summer squash? We'll choose our winners next Monday, August 25th.

Photo by GrowNYC. Excerpted from The Greenmarket Cookbook by Gabrielle Langholtz. Reprinted by permission of GrowNYC. All rights reserved.

Update: Jan Weber is our winner! We hope you enjoy your copy of The Greenmarket Cookbook.

Jump to Comments (10)

Tags: guest editors, greenmarket, vegetarian, greenmarket cookbook, summer squash, salad, squash salad, raw

Comments (10)


7 months ago zahavah

I sauté chunked squash with a little bit of olive oil and cumin, then douse in lemon juice. So easy. So good.


7 months ago Claire Spencer

I use squash noodles instead of sprouts and also in quick slaw recipes, but my favorite is dry roasting small (1"-2") patty-pans in the oven with a sprinkle of sea salt and whatever herb(s) I have on hand.


7 months ago Joseph Kingkade

I will most likely make a nice winter soup with my Squash. This will be with fresh vegetable also, like Leeks, Corn,Beans and Tomatoes...Yum Yum Yum


7 months ago klrcon

Well, some will go to this salad - looks delish! But I've been doing a lot of quickly pan-seared and blackened in a cast-iron skillet (closest thing to grilled I can get in my apartment kitchen) and then tossed with a herby dressing. Summer at it's best.


7 months ago inpatskitchen

I'm grilling, stuffing, grating for zucchini butter and zucchini bread and making "zoodles" with tomato sauce and Italian cheeses!


7 months ago Sharon

That looks so refreshing and light. Yum!


7 months ago Marilyn Deavers

I like my summer squash grilled.


7 months ago Sharon

the idea here is to do something besides that


7 months ago aargersi

Abbie is a trusted source on General Cooking.

zucchini muffins coming up this weekend. And a galette Sat night. And this (I do so wish my photos looked like JRs) Oh and grilled or stuffed also popular ...


7 months ago Marla Hoffman

Up until now I was grating and freezing them to make breads with later, but I'm going to make that salad right now!