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