Summer Squash Salad with Pickled Currants

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Serving size:4
Total Time:
Summer Squash Salad with Pickled Currants

Superfresh baby squash is terrific raw in this simple salad, which is studded with tangy-sweet currants, toasty nuts and salty ricotta salata cheese.

Ingredients

  • 2 tbsp red wine vinegar
  • 1/4 tsp kosher salt
  • 2 tbsp dried currants
  • 1 lb baby summer squash, thinly sliced, preferably on a mandoline
  • 2 cup mixed baby greens
  • 3/4 cup chopped basil
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup roasted hazelnuts, chopped
  • Shaved ricotta salata, for garnish
  • 1/4 tsp sugar

Directions

  1. 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.
  2. 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.

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Recipe Credit: Jimmy Bannos Jr.
Image Credit: John Kernick