It's time to add a little Crunch to your new favorite summer salad!
Time: 15 minutes
Yield: 4-6 servings
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)
1/3 cup shaved Pecorino-Romano cheese
1/4 cup torn fresh basil
1/4 cup chopped flat-leaf parsley
1/2 cup Daily Crunch Sprouted Almonds, chopped
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.