Shaved Summer Squash with Almond Salsa Verde: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.finecooking.com/recipe/shaved-summer-squash-with-almond-salsa-verde Fine Cooking] ''Recommended by Dara Moskowitz-Gru..." |
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[[Category:Zucchini]] | [[Category:Zucchini]] | ||
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Revision as of 03:17, 17 September 2017
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Fine Cooking Recommended by Dara Moskowitz-Grumdahl |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 1/2 cup finely chopped toasted blanched almonds
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1-1/2 Tbs. chopped capers
- 1 Tbs. minced shallots
- 1 tsp. minced garlic
- 1/4 tsp. kosher salt
- Flaky sea salt and freshly ground black pepper
- 1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
Preparation
In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.
Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.
