Shaved Summer Squash Salad Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
Servings:
6 to 8 servings
Ingredients
  • 1 cup whole-milk ricotta
  • ½ cup olive oil, divided
  • 1 tablespoon honey, plus more for garnish
  • 1 teaspoon lemon zest
  • 1 garlic clove, finely grated
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup mint leaves, divided
  • ¼ cup basil leaves, divided
  • 1 tablespoon thyme leaves, divided
  • 2 pounds summer squash, thinly sliced on a mandoline
  • ½ serrano chile, thinly sliced
  • ¼ small red onion, thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons toasted sunflower seeds, for garnish
Directions
  1. In a small bowl, whisk together the ricotta, 2 tablespoons of the olive oil, honey, lemon zest, garlic, salt and pepper until smooth. Set aside for later.
  2. In a mini food processor or blender, combine ¼ cup of the olive oil with half of the mint, basil and thyme leaves. Purée until smooth, then strain, discarding any solids.
  3. In a large bowl, toss the sliced summer squash with the remaining 2 tablespoons of olive oil; the remaining half of the mint, basil and thyme leaves; and the serrano chile, red onion, lemon juice, salt and pepper.
  4. Spread the ricotta on a platter. Top with the summer squash mixture, using a slotted spoon to make sure it's well drained. Drizzle with the herb oil, garnish with honey and the sunflower seeds, then serve.