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
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Summer Squash Recipe