Insalata di Zucchine e Menta (Raw Summer Squash Salad) Recipe | James Beard Foundation
James Beard House featured chef Tony Liu prepares this refreshing salad at Morandi in NYC’s West Village.
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Cooking tools:
- Saucepan
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Slotted spoon
- Serving platter
- Measuring spoon
- Tongs
- Colander
- Fork
- Spoon
Ingredients
- 1/4 cup dried currants
- 1 teaspoon cayenne pepper
- 1/4 cup raw pine nuts
- 2 medium yellow squash, seeded and julienned
- 2 medium green zucchini, seeded and julienned
- 1 green Serrano chile, thinly sliced
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon
- 1/2 bunch mint, thinly sliced
- 1/4 cup chopped oil-cured black olives
- 1/4 cup sliced ricotta salata
- Salt
- freshly ground black pepper
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