Raw zucchini salad with radishes
Raw zucchini salad is a classical summer dish. This slight variation on Seamus Mullen’s recipe is bright with color, crunchy and delicious.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 -6 servings 1x
Ingredients
Scale
- 2 1/2 pounds assorted zucchini and yellow squash
- 1 shallot, peeled
- 1 bunch radishes
- 1 garlic clove, minced
- 1 T honey
- Zest of 1 lemon and 1/4 cup lemon juice
- 2 T champagne vinegar
- 1 1/2 t kosher salt
- Fresh cracked pepper
- 5 T olive oil
- 1 T grated fresh horseradish
- 1/2 cup fresh basil chiffonade
- 1/2 c fresh mint torn into pieces
- 2 ounces freshly grated parmigiano reggiano
- 1 handful of toasted pine nuts
Instructions
- Using the thinnest mandoline setting (1/8″ or less) slice the zucchini, squash, radishes and shallot into coins. Collect into a large mixing bowl and set aside.
- Make the dressing by whisking together the garlic, lemon juice and vinegar. Slowly whisk in the olive oil to form an emulsion. Season with salt and pepper.
- Toss the vegetable coins with the dressing and spread out over a serving platter or wide shallow bowl. Sprinkle lemon zest, grated horseradish, basil, mint and parmigiano reggiano cheese over the top of the salad.