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Summer Squash Carpaccio and Shaved Cheese Salad

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.


  • 3 tablespoons pine nuts
  • 1 1/2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • 1 teaspoon Thai or Vietnamese fish sauce
  • 3 tablespoons extra-virgin olive oil
  • About 1/4 tsp. each kosher salt and pepper
  • 1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long
  • 2 cups lightly packed baby arugula
  • 12 large fresh mint leaves, coarsely chopped
  • 2 to 3 oz. aged sheep's-milk cheese*

Nutrition Information

  • calories 306
  • caloriesfromfat 77 %
  • protein 14 g
  • fat 27 g
  • satfat 9.4 g
  • carbohydrate 5.9 g
  • fiber 1.8 g
  • sodium 521 mg
  • cholesterol 34 mg

How to Make It

  1. Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.

  2. Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.

  3. Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.

  4. *Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).

  5. Note: Nutritional analysis is per serving.