{"id":32954,"date":"2015-09-21T20:54:59","date_gmt":"2015-09-22T00:54:59","guid":{"rendered":"http:\/\/wanderlust.com\/?p=32954"},"modified":"2015-10-13T11:55:30","modified_gmt":"2015-10-13T15:55:30","slug":"recipe-shaved-raw-summer-squash-salad","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/it\/journal\/recipe-shaved-raw-summer-squash-salad\/","title":{"rendered":"Recipe: Shaved Raw Summer Squash Salad"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

The fall equinox may be upon us, but that won’t stop us from enjoying this bright and colorful salad with summer squash and citrus vinaigrette. It’s is a go-to for Wanderlust Hollywood<\/a> executive chef Seamus Mullen. “This is probably my favorite summery salad,” he says. “I love the bright colors, the punchy flavors, and the balance that the tuna brings to the plate.”<\/p>\n

As always, skip the tuna if you’d prefer a vegetarian dish.<\/p>\n

Summer Squash Salad<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

3 oz mixed summer squash (small courgettes, pattypans, yellow squash, zucchini, etc.) sliced paper thin into a coin shape
\n1 oz mixed radish, sliced paper thin into coins (cello radish, watermelon, etc.)
\n1 oz best quality tuna (Seamus recommends canned Ventresca tuna from Spain)
\n1\/2 shallot, sliced into paper thin rings on a mandoline
\n6 sun gold tomatoes, cut in half
\n1\/4 Serrano chile, thinly sliced on a bias
\n1\/4 cup raw purple cauliflower, sliced on a mandoline
\nSquash blossoms or edible flowers
\nFresh dill
\nFresh cilantro
\nSea salt and pepper
\n1\/2 oz Parmesan, cut with a peeler
\nJuice of 1 lime
\nZest of 1 lime
\n4 tbsp extra virgin olive oil
\nSalt and Pepper<\/p>\n

DIRECTIONS<\/b><\/p>\n

Combine all ingredients except cheese, season with salt and pepper and and dress with lime and olive oil. Plate in a medium round plate, garnish with fresh herbs, and finish with lime zest and Parmesan sliced with a peeler.<\/p>\n

Makes 1 serving\u00a0<\/em><\/p>\n

Photo by Melissa Ryan<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n