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
Test Kitchen Notes
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 —The Editors
Ingredients
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1
small zucchini,trimmed
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1
small yellow squash,trimmed
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1
small red onion
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1
small head radicchio,shredded
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3 tablespoons
olive oil
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1 teaspoon
lemon juice
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1 teaspoon
drained capers
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1 teaspoon
dried currants
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1/2 teaspoon
lemon zest
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1
clove garlic,pressed
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1 tablespoon
snipped flat leaf parsley
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1/4 teaspoon
freshly ground pepper
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1/4 teaspoon
fine sea salt
Directions
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Slice the zucchini, yellow squash and onion into paper thin rounds on a mandoline.
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Attractively arrange the squash and onion slices on top of the radicchio.
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In a small bowl mix together the ingredients for the vinaigrette till well blended; drizzle over all.
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