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Squash, Mint and Ricotta Salata Salad

Choose a variety of colorful summer squashes to make this simple salad. Use a mandoline to quickly shave the squashes into thin, uniform slices.

Ingredients:

  • Sea salt, to taste 
  • 2 cups peas 
  • 1 lb. mixed summer squashes, such as zucchini, yellow squash and pattypan  
  • 1/4 lb. ricotta salata cheese, shaved 
  • 2 green onions, thinly sliced on the diagonal 
  • 1/4 cup chopped fresh mint 
  • 1/4 cup extra-virgin olive oil  
  • Freshly ground pepper, to taste 

Directions:

Bring a saucepan three-fourths full of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Add the peas to the boiling water and blanch for 1 minute. Using a wire skimmer, scoop out the peas and refresh in the bowl of ice water. Scoop out using the skimmer and transfer to a bowl.

Using a mandoline or a potato peeler, shave the squashes lengthwise into thin ribbons. In a bowl, toss together the squashes, peas, cheese, green onions, mint and olive oil. Season with salt and pepper and serve immediately. Serves 4.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).