Purple Basil & Grilled Summer Squash Salad with Walnuts
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Grill pan
- Stove
- Mixing bowl
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- ½ cup shelled walnuts
- 1 3/4 pounds summer squash
- 4 tablespoons olive oil, divided
- 1 pinch each kosher salt & black pepper
- 1 teaspoon balsamic vinegar
- 1 cup clean and roughly torn, loosely packed squash blossoms
- 1 cup mixed green and purple basil leaves
- 3 ounces parmesan cheese, very thinly sliced (optional)
- 2 teaspoons walnut oil
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