Raw squash and fennel make this veggie salad a crunchy delight. —INGRAIN, Winter/Spring 2020
RECIPE / Johanna Lowe
INGRAIN ’s food stylist, Johanna Lowe, made this salad for a party, and we haven’t stopped talking about it. Even without the nasturtium flowers, it’s one of the best raw veggie salads we’ve had. If you don’t have any vegans in the room, crumble a little salty ricotta salata on top.
Pairing The soft effervescence in a beer brewed with wheat, like 312 Urban Wheat, complements the refreshing salad while the citrusy notes play off the salad’s bright flavors and the peppery bite of the nasturtium flowers.
3 medium yellow squash
3 medium zucchini
1 fennel bulb
Juice of 1 lemon (more to taste)
2 tablespoons white wine vinegar
¼ cup extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
½ small shallot
1 teaspoon sea salt
To serve: ½ cup whole pistachios (shelled, toasted) + a handful of fennel fronds (chopped) + nasturtium flowers (optional)
3 medium yellow squash + 3 medium zucchini lengthwise into thin strips using a mandoline or a vegetable peeler. Slice the bottom off 1 fennel bulb (reserve fronds) and thinly shave horizontally (start at the bottom of the bulb and work your way toward the top). Transfer vegetables to a large bowl and refrigerate for up to 2 hours.
Juice of 1 lemon (more to taste) + 2 tablespoons white wine vinegar + ¼ cup extra-virgin olive oil + 2 teaspoons Dijon mustard + 2 teaspoons honey + ½ small shallot (minced) + 1 teaspoon sea salt together in a small bowl. Taste, and add more lemon juice or salt if needed.
Shaved squash + zucchini in about ¾ of the dressing, taste, and add more if needed. Arrange vegetables on a serving plate and scatter ½ cup whole pistachios (shelled, toasted) + a handful of fennel fronds (chopped) + nasturtium flowers (optional) on top.