Summer Squash Carpaccio
Summer Squash Carpaccio is the perfect answer to a no-cook starter. So many different flavors all dancing together to create one very delicious mouthful!
Thin slices of summer squash are spiraled around a platter and topped with a lovely dressing of olive oil, fresh lime juice, honey and rice vinegar. Spiced pepitas, along with chopped dates and mint are scattered over the top. Drizzle a bit of chile oil over and you have a special salad to start your meal off!
The best way to slice the squash is with a mandoline. If you don’t have one, a sharp knife will work. Spiral the slices around on a platter and sprinkle with a little salt.
Whisk the dressing by combining olive oil, lime juice, shallots, vinegar and honey in a small bowl and season with kosher salt and pepper.
Toast the pepitas in a skillet and add a touch of Tajin.
Drizzle some of the dressing over the summer squash. Top with chopped dates, pepitas and chopped mint.
Drizzle with chile oil and sprinkle with a pinch of flaky sea salt. Refrigerate for an hour before serving.
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Summer Squash Carpaccio
Makes: 4 servings
Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 30 minutes
Ingredients
- 3 small yellow squash
- 3/4 tsp kosher salt, divided
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lime juice (from 2 limes)
- 1 tbsp minced shallot
- 2 tsp rice vinegar
- 1 tsp honey
- 1/4 tsp freshly ground black pepper
- 1 tsp canola oil
- 2 tbsp pepitas
- 1/2 tsp chile-lime salt (such as Tajín Clásico Seasoning)
- 1/2 cup finely chopped pitted dates
- 1 tbsp finely chopped fresh mint
- 1 tbsp chile oil, or to taste
- Pinch of flaky sea salt
Instructions
Using a mandoline or sharp knife, thinly slice squash into 1/16-inch-thick rounds. Arrange on a platter and sprinkle with 1/4 teaspoon kosher salt.
Whisk together olive oil, lime juice, shallot, vinegar, and honey in a small bowl until combined. Season with pepper and remaining 1/2 teaspoon kosher salt.
Heat canola oil in a small skillet over medium. Add pepitas, and cook, stirring occasionally, until lightly toasted, about 3 minutes. Stir in chile-lime salt.
Drizzle 1/3 cup vinaigrette on squash. (Save remaining dressing for another use.) Top squash with pepitas, dates, and mint. Drizzle with chile oil. Sprinkle with a pinch of flaky salt. Refrigerate for about 1 hour before serving.
Recipe from Food & Wine
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