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Salsa Verde Shaved Summer Squash Salad
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Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 4-6
- 1 bunch parsley, roughly chopped
- 1 serrano chile pepper, minced
- 1 tablespoon capers, drained and minced
- 2 garlic cloves, grated or minced
- 1 lemon
- Kosher salt & black pepper to taste
- ¼ cup extra virgin olive oil
- 2 pounds assorted summer squash
- ¼ cup walnuts, toasted and chopped
- ¼ cup crumbled pecorino Romano cheese
Instructions
- Make salsa verde dressing by mixing finely chopped parsley, minced serrano, capers, and garlic with the zest and juice of 1 lemon in a large mixing bowl. Stir in olive oil and finish with a few pinches of salt and some freshly ground black pepper to taste
- Use a mandoline to thinly slice summer squash and transfer into the bowl with the dressing.
- Reserve a tablespoon of each toasted walnuts and crumbled pecorino for garnish add the rest to the salad. Gently toss everything together to coat, being careful not to break the thinly sliced squash.
- Transfer to a serving dish and sprinkle with remaining walnuts and cheese and finish with a few more grinds of black pepper.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
