Superfresh baby squash is terrific raw in this simple salad, which is studded with tangy-sweet currants, toasty nuts and salty ricotta salata cheese.
red wine vinegar
baby summer squash, thinly sliced, preferably on a mandoline
mixed baby greens
extra-virgin olive oil
roasted hazelnuts, chopped
Shaved ricotta salata, for garnish
In a small saucepan, combine the vinegar, salt, sugar and currants and warm over moderate heat just until the sugar dissolves. Remove the saucepan from the heat and let cool slightly. Drain, reserving 2 teaspoons of the pickling liquid.
In a large bowl, toss the squash with the greens, basil, olive oil, currants and the pickling liquid. Transfer to a platter. Top with the hazelnuts, garnish with cheese and serve.