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Recipe

Shaved Squash Carpaccio with Capers and Ricotta Salata

By Liz Pearson August/September 2016 Issue
Scott Phillips

Servings: 4

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper, cheese, and capers just before serving.

Ingredients

  • 3 medium yellow summer squash or zucchini, or a mix (about 1 lb.)
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 oz. ricotta salata or Manchego
  • 1 Tbs. brined capers, drained and chopped

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 5
  • Sodium (mg): 320
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 4

Preparation

  • Using a vegetable peeler, shave off long strips of squash, rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.
  • Drizzle with lemon juice and olive oil. Season to taste with salt and pepper. Use a vegetable peeler to shave the ricotta salata over the squash. Top with the capers, and serve.
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Reviews (2 reviews)

  • KarenLPrine | 07/31/2017

    Looks pretty, very fresh tasting. Easy to make in the hot weather too.

  • Bagni | 07/16/2016

    lovely & light for summer. Wondering about the thyme in the title but not listed in recipe ingredients or instructions??

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