Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
It's time to add a little Crunch to your new favorite summer salad! We saw this amazing salad recipe in the New York Times and put our own Daily Crunch spin to spice it up with some Sprouted Almonds.
Time: 15 minutes
Yield: 4-6 servings
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 small shallot, minced (about two tablespoons)
2 tablespoons capers, chopped, plus 2 teaspoons capers brine
1 teaspoon lemon zest, plus 1 tablespoon lemon juice
1 garlic clove, minced
Kosher salt and black pepper
3 medium zucchini or summer squash (6 to 7 ounces each)
In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.
