We’re eating a shaved zucchini, yellow squash, kumquat and shallot salad dressed in an orange, lime & cumin vinaigrette. The cool, crisp shaved squash easily take on the refreshing flavors of the vinaigrette and the kumquats pull it all together with their bright citrusy flavor.
We thought this salad was so good that it deserved a post all of its own even if we did eat it with the succulent brined pork chops featured in the last post. I’m pretty sure that once the heat of the summer sinks and we’re too hot to cook, we’ll be eating a lot of this type of salad! What’s your favorite food to beat the heat?
2 zucchini, thinly shaved slices
1 yellow squash, thinly shaved slices
5 kumquats, thinly shaved slices
1/2 shallot, peeled & thinly shaved
kosher salt and freshly cracked black pepper
For the dressing:
juice from 1/2 a ripe orange
juice from 1/2 a lime
1 tsp dijon mustard
1/4 tsp granulated garlic
1/4 tsp crushed red pepper flakes
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/8 cup canola oil
Add the shaved zucchini, yellow squash, shallot and kumquats into a mixing bowl.
In a separate bowl, prepare the dressing: Whisk together all ingredients for the dressing EXCEPT the oil. Continue whisking vigorously. While whisking slowly drizzle in the canola oil to form an emulsified vinaigrette.
Pour dressing over shaved veggies. Using clean hands carefully toss the salad, separating the thin slices and making sure all veggies are coated with dressing. Taste then adjust seasoning as desired with kosher salt and freshly cracked black pepper. Refrigerate for at least 20 minutes. Toss before serving to redistribute the dressing. Enjoy!