Shaved Raw Summer Squash With Parmesan Dressing Recipes

Steps:

• Place Parmesan, vinegar, lime juice, mustard, salt, and pepper in the jar of a blender; blend for 30 seconds to combine. Add both oils and blend to emulsify. Dressing can be stored, refrigerated, in an airtight container for up to 2 days.

Steps:

• Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
• Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Steps:

• Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
• In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Steps:

• Preheat oven to 400 degrees.
• Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
• Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
• Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
• Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.

Steps:

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
• Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.