Raw Squash Salad Cooking method
Serves 4
Raw squash recipes Ingredients:
¼ cup dried currants
1 teaspoon cayenne pepper
¼ cup raw pine nuts
2 medium yellow squash, seeded and julienned
2 medium green zucchini, seeded and julienned
1 green Serrano chile, thinly sliced
¼ cup Extra Virgin olive oil
juice from 1 lemon
½ bunch mint, thinly sliced
¼ cup chopped oil-cured black olives
¼ cup sliced ricotta salata
salt and freshly ground black pepper to taste
Preheat oven to 350°.
ombine the currants, cayenne and ½ cup of water in a small saucepan.
Bring to a boil, then reduce heat to a simmer and allow to steep for
20 minutes. Drain currants.
Spread pine nuts in an even layer on a baking sheet and bake until
lightly golden and fragrant, 8 to 10 minutes.
Combine the yellow squash, zucchini, and Serrano chile with the olive
oil and lemon juice. Add the mint, olives, ricotta salata, pine nuts
and currants. Gently toss together, season to taste with salt and
pepper, and divide among serving plates.
Your Raw squash recipes is ready now
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