Raw Food

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

August 20, 2014

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.

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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.

See what other Food52 readers are saying.

  • zahavah
  • Claire Spencer
    Claire Spencer
  • Joseph Kingkade
    Joseph Kingkade
  • klrcon
  • inpatskitchen
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zahavah August 23, 2014
I sauté chunked squash with a little bit of olive oil and cumin, then douse in lemon juice. So easy. So good.
Claire S. August 21, 2014
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.
Joseph K. August 21, 2014
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
klrcon August 21, 2014
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.
inpatskitchen August 20, 2014
I'm grilling, stuffing, grating for zucchini butter and zucchini bread and making "zoodles" with tomato sauce and Italian cheeses!
Sharon August 20, 2014
That looks so refreshing and light. Yum!
Marilyn D. August 20, 2014
I like my summer squash grilled.
Sharon September 14, 2014
the idea here is to do something besides that
aargersi August 20, 2014
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 ...

Marla H. August 20, 2014
Up until now I was grating and freezing them to make breads with later, but I'm going to make that salad right now!