Category:
Warm Salad

Summer Squash Salad

Ingredients:

summer squash
sea salt
garlic
chile pasilla
lemon
olive oil
garbanzos
radicchio or endive

Take young summer squash; marrow, courgette, crookneck or whatever you can get totalling a kilo. Slice them across into centimeter thick rounds or thick shoestrings depending upon the shape of the fruit. Rub a teaspoon of sea salt well into the squash pieces; leave all to drain for an hour or two in a colander.
Meanwhile, crush a small clove of garlic in a mortar with a little bit of salt. Toast a dried chile pasilla until it becomes flexible, being careful not to allow it to burn. Wipe the chile with a cloth, remove the seeds and stem and break the remaining flesh up. Add this to the mortar, and grind with the pestle for a couple of minutes. Add the juice of a quarter lemon and grind again. Leave for a quarter hour and then finish grinding the pepper sauce smooth.
Rinse the brine from your squash and drain them well in a towel. Put them in a bowl, drizzle with a little olive oil, and add the sauce. Add a cup of cooked cooled garbanzos. Toss and chill for at least a couple of hours.
Just before serving, toss again with two generous handfuls of freshly torn radicchio or other chicory; curly endive would be an excellent choice as well. Serve immediately, with oil and lemon juice to hand. Hot bread too.

Notes:

This salad is applicable to all summer squash; from tiny pattypans to overblown marrows and zucchini. Pare the skin and remove the seeds of the older fruits.

Recipe Index

More Salads:

Cantaloupe in Vinaigrette |  Young Beans |Blood Orange Salad |  Warm Céci Salad  | Autumn Garden Salad  |  Tart Salad | Green Mango Warm Salad