Summer Squash Carpaccio and Shaved Cheese Salad Recipe

At the farmers’ market, look for aged sheep’s-milk cheese; bunches of mint; and small, tender yellow and green zucchini.

This recipe, and others like it, can be found in the article “23 Delicious Ways to Make the Most of Summer Squash Season.”

3 tablespoons pine nuts

1 1/2 tablespoons lemon juice

1 small garlic clove, minced

1 teaspoon Thai or Vietnamese fish sauce

3 tablespoons extra-virgin olive oil

About 1/4 tsp. each kosher salt and pepper

1 pound small zucchini, preferably both green and yellow, 4 to 5 in. long

2 cups lightly packed baby arugula

12 large fresh mint leaves, coarsely chopped

2 to 3 oz. aged sheep's-milk cheese*

Step 1

Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.

Step 2

Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.

Step 3

Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.

Step 4

*Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories306

% Daily Value *
Total Fat 27g35%

Saturated Fat 9.4g47%
Cholesterol 34mg12%
Sodium 521mg23%
Total Carbohydrate 5.9g3%

Dietary Fiber 1.8g7%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Summer Squash Carpaccio and Shaved Cheese Salad