like so. Or I use the chunks in some tomato-onion based gravy spiced up with ajwain(carom) and fennel seeds. But those ideas are for later, today I share with you a very simple salad preparation.
home-made harissa and dig-in. Brilliant. You will even forget you are eating raw veggies. Make this and enjoy the rest of summer.Summer Squash & Radish Ribbon SaladServings: 2 ( side)Prep time: 20minsCooking time: N/AIngredients
- 1 - Zucchini, Yellow Squash and couple of radishes washed and wiped dry
- 2 tsp - Spring onion greens, minced
- Pinch of red pepper flakesFor the lemon vinaigrette -Method:
- 2 tbsp - Lemon juice
- 5 Tbsp - Extra virgin olive oil
- Salt & Pepper to taste
Notes: Carrots can also be made into ribbons in a similar fashion and added to the salad.
- Cut the squash in half or thirds for longer ones to get approx 4" pieces. Using a vegetable peeler or a mandoline, carefully shave off ribbons of the squash allowing them to fall into a bowl. The radishes can be sliced as is, taking care of your fingers all along.
- For the basic lemon vinaigrette, I add all the ingredients into a small bottle with a tight lid and shake it well to get the emulsification going. Taste test for seasonings.
- Starting with half the vinaigrette, pour it over the veggies and lightly toss them together. Add more vinaigrette as needed.
- Arrange the pretty vegetable ribbons on a plate, sprinkle the minced spring onions and red pepper flakes and serve the crisp fresh salad immediately.
- Dry fruits (cranberries/ raisins) & toasted nuts (walnuts, pine nuts or sliced almonds) can be added to enhance the salad.
- Little chunks of ricotta, feta or goat cheese would also go really well with the sharp acidic vinaigrette.