Recipe courtesy of Ecco
Episode: Awash in Squash
Total:
1 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
(includes marinating time)
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Marinade:
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar 
  • 1 1/2 tablespoons capers 
  • 2 teaspoons finely chopped Calabrese chile 
  • 1 teaspoon dried oregano 
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt 
  • 5 cloves garlic, roasted 
Salad:
  • 1 pound summer squash (preferably a mix of colors), very thinly sliced
  • 4 ounces finely grated carrot 
  • 4 ounces thinly sliced Persian cucumber 
  • 1/2 ounce capers, fried 
  • Extra-virgin olive oil, for drizzling

Directions

Watch how to make this recipe.

For the marinade: Add the oil, vinegar, capers, chile, oregano, pepper, salt and roasted garlic to a blend, and blend until smooth. Transfer the marinade to a saucepan and warm slightly over medium heat.

For the salad: Combine the squash, carrot and cucumber in large bowl. Pour the warmed marinade over the vegetables and let sit at room temperature for 1 hour.

Divide the salad among four plates. Top each portion with some of the fried capers and drizzle with olive oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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