Extra-Garlicky Summer Salad

By • June 28, 2011 2 Comments



Author Notes: I think this recipe really shows off the mind-altering power of raw garlic, complemented by other summer produce from the farmer's market. Your dinner guests may get nervous when they see you mashing up all the cloves--and I wouldn't recommend it as a prelude to making-out--but I guarantee they'll end up cleaning their plates. I make this every year at the beach, and turn it into a meal by serving with lightly seasoned grilled chicken or steak.Adam E

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Serves 4

  • 4 garlic cloves, crushed
  • 5 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 yellow summer squash, sliced into 1/8 inch-thick coins
  • 1 zucchini, sliced into 1/8 inch-thick coins
  • 6 cups arugula, washed and loosely packed
  • 4 tablespoons minced chives
  • 1/3 cup shaved parmigiano-reggiano
  • 3 tablespoons capers, drained
  1. Add crushed garlic to lemon juice with a pinch of salt. Let sit for 15 minutes while assembling other ingredients.
  2. Whisk olive oil into lemon juice, then season with salt and pepper to taste.
  3. In a large bowl, toss squash, zucchini, arugula, chives, cheese, and capers with lemon dressing.

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