Summer Squash Carpaccio and Shaved Cheese Salad

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

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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*

Preparation

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.

*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).

Note: Nutritional analysis is per serving.

Note:

September 2010