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Recipe of the Month
Appetizers -
Summer Squash Salad with Prosciutto
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| INGREDIENTS |
- 1 medium zucchini
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2 medium yellow squash
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1/4 teaspoon salt
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2 tablespoons thinly sliced fresh mint
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1 tablespoon extra virgin olive oil
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1/2 teaspoon grated lemon rind
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1 teaspoon fresh lemon juice
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1/4 teaspoon ground black pepper
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3 thin slices of prosciutto, chopped
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1/4 cup crumbled ricotta or feta cheese
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| INSTRUCTIONS |
Shave the zucchini and squash into thin strips using a vegetable peeler. Discard the seeds. Place the zucchini and squash strips in a medium bowl and toss with salt.
Combine mint, oil, lemon rind, lemon juice, and pepper in a small bowl and stir with a whisk. Pour over the zucchini and squash and toss.
Heat a nonstick skillet over medium heat. Add prosciutto and sauté until crisp.
Place 1/4 of the salad on each of four plates or bowls. Top each serving with 1 tablespoon of cheese and sprinkle evenly with prosciutto. |
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