Sicilian Squash Carpaccio

By REC • June 30, 2010 • 0 Comments

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Sicilian Squash Carpaccio — 1 of 2 Photo by vrunka

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Author Notes: Growing summer squash I am always challenging myself to develop interesting recipes using this bountiful summer vegetable. Using small young squash I grate them for salads and have just discovered thin slices work very nicely raw as well, picking up flavors of vinaigrettes. - REC - REC

Food52 Review: Wow, what a riot of big flavors! Currants, radicchio, lemon, parsley, capers and, yes, zucchini. This is no shy side dish; it demands a lot of attention. I love salads like this -- ones that surprise with different flavor combinations in every bite. Be sure to use a high quality olive oil - it's another starring flavor in the salad. - vrunka - A&M

Serves 4-6

1 small zucchini,trimmed
1 small yellow squash,trimmed
1 small red onion
1 small head radicchio,shredded
3 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon drained capers
1 teaspoon dried currants
1/2 teaspoon lemon zest
1 clove garlic,pressed
1 tablespoon snipped flat leaf parsley
1/4 teaspoon freshly ground pepper
1/4 teaspoon fine sea salt

Slice the zucchini, yellow squash and onion into paper thin rounds on a mandoline.
Attractively arrange the squash and onion slices on top of the radicchio.
In a small bowl mix together the ingredients for the vinaigrette till well blended; drizzle over all.