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Esther Mosseri’s Summer Salad with Grilled Summer Squash, Parmesan and Pine Nuts

0 Comments 14 August 2012

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“Hi Marlene

I made a great grilled ribbon summer squash salad this weekend!

Enjoy!”

Esther Mosseri

  • 6-8 yellow and green summer squash.
  • juice of 2 lemons
  •  1 c olive oil
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 6 cloves minced garlic
  • Optional-shaved parmesean and toasted pine nuts
  1. Rinse squash and cut off ends then thinly slice into ribbons lengthwise with a mandolin or vegetable peeler .
  2. Toss with 1/3 of the olive oil and and lightly grill on one side 1-2 mins until it has nice grill marks and is a little wilted
  3. Put on a plate or tray to cool, when slightly cooled toss with all remaining ingredients except pine nuts and parmesan and sprinkle those over top .
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