(recipe from Bon Appetit magazine)
3 Tbsp. whole almonds
1 lb. summer squash, a mix of green and yellow
2 1/2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Salt and pepper
Baby arugula
Pecorino, shaved (optional)
Roast the almonds and coarsely crush.
Trim the ends of the squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together the oil, lemon juice, garlic, and salt to taste. Pour dressing over squash; let stand for a few minutes, then add a few handfuls of arugula. Shave a little Pecorino over the squash, if desired, and toss. Season with salt and pepper to taste. Garnish with the crushed almonds.
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