Summer Squash spaghetti With Lemon Ail... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this recipe is WONDERFUL! An unconventional salad if you will but once you have a bite of all the componets you'll see what I mean. Seasonal zucchini and yellow squash is combined with lemon aillade, slivered red onions, fresh basil and oregano. Read more . Topped with broiled garden tomatoes, baby carrots and ricotta salata. Crunchy sea salt and freshly-ground black pepper. Adapted from Edible Aria online journal. Ingredients:
for the aillade |
2 cloves garlic |
a couple leaves of fresh basil |
1organic, cage free egg yolk |
1/2 cup extra virgin olive oil |
1 tablespoon freshly-squeezed lemon juice |
sea salt, to taste |
pinch of ground cayenne |
4 zucchini, fine julienne |
4 yellow squash, fine julienne |
8 small heirloom tomatoes, halved |
8 baby carrots (i used rainbow carrots sliced smalled) |
1 small red onion, slivered and rinsed |
fresh basil and thyme |
sea salt and fresh ground black pepper, to taste |
4 oz ricotta salata, crumbled |
toasted pinenuts (optional) |
Directions:
1. Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly. Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
2. To Prepare:
3. Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender and charred, about 5 minutes See Photo. Set aside.
4. Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
5. Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired. See Photo
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