Salad of summer squash, lemon basil, anchovy & ricotta
Prep 10 mins
“I love serving this salad as it really makes a hero out of the squash, a vegetable that is so often overlooked or overcooked,” says Dave Verheul of Melbourne’s Embla restaurant. “It’s very light and could be eaten as a starter or with steamed fish, but it still packs enough punch to be able to stand alongside a roast meat dish.”
3 juane et verte or yellow patty pan summer squash
2 anchovies finely chopped.
10ml chardonnay vinegar
10ml lemon juice and zest
20ml olive oil
½ small golden shallot, thinly sliced
100g firm ricotta
10 lemon basil leaves
1. Using a mandolin finely shave the squash and place in a bowl. Using the same mandolin finely slice the shallots into rings, set aside.
2. Make a dressing with the vinegar, lemon juice, olive oil and anchovies. Season the squash with salt and pepper, lightly coat with the dressing and place in flat layer over the base of your chosen plate.
3. Season the ricotta with salt and lemon zest and dressing on top of the squash. Scatter the shallot rings and basil leaves around and dress with a little extra dressing.
Recipe by Dave Verheul. Image by Mark Roper.