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Summer Squash with Pecorino and Lemon Vinaigrette Recipe

Summer Squash with Pecorino and Lemon Vinaigrette Recipe

By now, you are quite familiar with my obsession with all things Valleybrink Road, and this recipe for Summer Squash with Pecorino and Lemon Vinaigrette is no exception. It is a beautiful combination of flavors and the perfect light summer dish. Enjoy! XXJKE

 

Summer Squash with Pecorino and Lemon Vinaigrette Recipe 0
Recipe

Summer Squash Salad with Pecorino and Lemon Vinaigrette Recipe

  • Servings: 4
  • Units:
  • Course: Salads

Ingredients

  • lemon zest from 1 lemon
  • 3 lemon large, juiced, about 1/4 cup
  • 1/2 cup 118 ml olive oil extra virgin
  • 2 small zucchini or 1 medium, sliced paper-thin on a mandolin
  • 2 small squash yellow or 1 medium, sliced paper-thin on a mandolin
  • 2 cup 473 ml arugula baby, packed
  • 2 oz 57 g cheese Pecorino Romano, shaved with a vegetable peeler
  • salt sea salt to taste
  • pepper black, freshly ground
  • honey orange blossom or clover honey
  • parsley Italian leaves

In a small bowl, combine the lemon zest and lemon juice. Slowly whisk in the olive oil to combine. Add a generous squeeze of honey, about a teaspoon or two, a large pinch of sea salt, and some freshly ground black pepper. Stir to combine. Taste. Add more honey or salt as necessary.

To assemble the salad, arrange the arugula at the bottom of a large serving bowl or dish. Scatter the thinly sliced zucchini and yellow squash on top. Add the shaved pecorino romano or shave it directly over the squash. Sprinkle a tablespoon or so of fresh parsley leaves. Drizzle some of the dressing over the salad. Toss and add more dressing if necessary. Finish with a little freshly ground pepper. Serve immediately.