Shaved Squash Salad Recipe

1      Reviews by:    Julie Andrews   Shaved Squash Salad Recipe tops arugula with yellow squash, grape tomatoes and black-eyed peas before drizzling with vinaigrette of green onions, olive oil, rice vinegar, Dijon mustard and honey to create this delicious salad recipe. 4598

INGREDIENTS

• 1 bunch green onions
• 1 tsp. plus 1/2 c. extra virgin olive oil, plus more for garnish
• 1/4 c. rice vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey (preferably Louisiana)
• 1 lb. yellow summer squash
• 1 pt. grape tomatoes, halved
• 1 can (14 oz.) black-eyed peas, rinsed and drained
• 6 c. arugula
• 1 c. good-quality ricotta cheese
• Coarse sea salt, for garnish

DIRECTIONS

• Heat large grill pan on high. Toss green onions with 1 tsp. oil. Grill 5 to 6 min. or until very tender and starting to char; turning occasionally. Transfer to cutting board and thinly slice.
• In med. bowl, whisk vinegar, mustard and honey; stir in green onions, 1/2 tsp. salt and 1/4 tsp. black pepper. While whisking, drizzle in remaining 1/2 c. oil; set aside.
• With mandolin, vegetable peeler or sharp chef's knife, very thinly slice squash into ribbons. In large bowl, toss squash with tomatoes, peas and half of vinaigrette until well-coated. Taste and add more vinaigrette, if desired.
• Divide arugula among 6 serving plates; top with squash mixture and lg. dollop of ricotta. Drizzle with olive oil and garnish with coarse salt and black pepper, if desired.