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Summer Squash Caesar Salad

Here's how you make Summer Squash Caesar Salad
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  • Servings: 4
  • Prep: 15-25m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 1/2 pounds zucchini (zucchini squash, to equal 4 zucchini's, yellow squash, zucchini, patty pan squash or other varieties in the family will do)
  • 2 heads lettuce (Romaine lettuce, little Gem type preferred, but regular is fine)
  • 1/2 pound bread loaf (day-old bread, crust removed, use good quality European style is best - total weight is a guestimate)
  • 2 tablespoons olive oil
  • 1 teaspoon sumac seasoning
  • 2 ounces anchovies (Weight is a guestimate, use 4- 5 anchovies in total. White variety preferred, but regular in a can will do. However take note that the white variety is less salty, larger and milder than the darker variety, so add according to taste.)
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove
  • 1 cup olive oil
  • 1 cup oil (grapeseed oil)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup Pecorino Romano, or Parmesan
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Shave zucchini or squash on a mandolin — if this isn’t a tool you have, get one. They are available at Asian markets, Amazon, etc. and will make your summer salad sing. Start slowly, and be very, very careful not to cut your fingers.

  • Step 2: Tear lettuce and rinse in a bowl of ice water, this will help the lettuce keep crisp once dressed. Pat dry with paper towels.

  • Step 3: Tear day old bread into rough 1-inch sized pieces. Bread should be on the drier side, and can be stale.

  • Step 4: Lightly pan fry the bread pieces in olive oil until crispy. Transfer to paper towels to drain off the oil. Toss with sumac. Salt to taste. (can also use your favorite crouton variety. And this one: https://www.recipezazz.com/recipe/forevermamas-crunchy-parmesan-croutons-13031 (Forevermama's Crunchy Parmesan Croutons!)

  • For the dressing

  • Step 5: In a blender, blend together anchovies, lemon juice, mustard and garlic. Pour the oils in slowly while the blender is running. Salt and pepper to taste.

  • Step 6: Combine the squash and lettuce in a bowl and toss with dressing until coated but not drowning. Freshly grate the cheese over the top. Sprinkle the croutons and freshly ground pepper over the top. Serve at once so the summer squash won't get wilty.

We hope you enjoy this recipe!

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