Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Rule No. 5: Treat Herbs as Greens, Not Garnish
Summer Squash and Herb Salad with Almonds and Parmesan
This quick, yet elegant salad is the perfect accompaniment to grilled meats or a simple pasta dish. Crisp yet tender summer squash and crunchy toasted almonds create a salad full of contrasts, while plenty of fresh herbs take the place of traditional salad greens. Any salty, aged cheese, such as manchego or aged Gouda, could be substituted for the Parmesan.
4
Servings
Tip
Don't dress the salad until you are ready to serve. The herbs are delicate and wilt quickly. Also, don't forget to cut out the core from each squash quarter. The soft, porous center will soak up dressing and become mushy.
30 minutes
Ingredients
-
1½
teaspoons grated lemon zest
-
3
tablespoons lemon juice
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS