by ChezSuzanne
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Photo by ChezSuzanne
A&M's Testing Notes:
Expand CollapseChezSuzanne's Notes:
Expand10 small summer squash of assorted shapes and colors Ask a question about this ingredient
3-4 additional zucchinis if you're making timbales Ask a question about this ingredient
1 small bulb of fennel Ask a question about this ingredient
1/2 cup of a mixture of fresh small basil and mint leaves Ask a question about this ingredient
1 lemon Ask a question about this ingredient
2 tablespoons citrus champagne vinegar Ask a question about this ingredient
8-10 tablespoons olive oil Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/3 cup Pecorino shavings using a potato peeler Ask a question about this ingredient
Remove the ends of the squash. Using a mandoline, slice all the squash into thin slices, except the zucchini you may have reserved to make the timbales. To have a variety of shapes, I slice some into round discs and some long zucchini ribbons. Place in a bowl you will use to toss the entire salad.
Ask a question about this stepUsing the mandoline, thinly slice an entire small bulb of fennel, or 1/2 of a large bulb. Place in the bowl with the squash.
Ask a question about this stepZest and juice the lemon and add to the bowl. Add the mint and basil leaves.
Ask a question about this stepIn a separate small bowl, whisk the olive oil into the champagne vinegar and add 1/2 - 2/3 of the dressing to the salad bowl and toss the vegetables in it. Salt and pepper lightly. Add the Pecorino shavings. Let sit for 30 minutes to meld the flavors.
Ask a question about this stepIf you're making timbales, slice the additional zucchini squash into thin long ribbons and dip them into the remaining dressing. The best way I've found to make these timbales is with metal baking rings. I place a ring in the center of the salad plate and position the dressed zucchini slices around it, overlapping them as needed. Add additional dressing to the salad if needed and spoon the salad into the middle. Let sit for 2-4 minutes and gingerly lift the baking ring off. My timbales have lasted as long as an hour without a problem. The dressing does a great job of holding it all together.
Ask a question about this stepFor garnish, I add a small fennel frond so folks know there's also fennel in the salad.
Ask a question about this stepThanks! I got mine at Whole Foods, if that helps. For some options if you can't find it, you can use all lemon juice or just more lemon juice and a smaller amount of plain champagne vinegar. Good luck with it!
Love it! So bright and beautiful, and the dressing sounds perfect. Definitely will put this one in the queue. You rock, ChezSuzanne!! ;o)
Thanks AJ!! Just trying to keep up with you!
Thanks dymnyno! You can add other herbs or small leaf greens too. Last night, at the last minute (after I took the photo and posted this) I decided to throw in pea shoot leaves. Their tart peppery flavor added a nice foil to everything else! Arugula would work too I imagine.
Thanks! Such a summer-y thing to have right now.
Thanks lapadia - I plan to try your zucchini moz boats tonight with my leftover zucchini!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Yum! I am going to begin the hunt for citrus champagne vinegar.