Best 2 Shaved Squash Salad With Tomatoes Zucchini Blossoms Ricotta And Thyme Oil Recipes
Indulge in a symphony of flavors with our tantalizing Shaved Squash Salad, a culinary masterpiece that marries the vibrant colors and textures of summer produce with the creamy richness of ricotta and the aromatic essence of thyme oil.
This delectable salad features a medley of thinly shaved summer squash, cherry tomatoes bursting with sweetness, and the delicate blossoms of zucchini, adding a touch of elegance. The creamy ricotta cheese offers a luscious contrast to the crisp vegetables, while the thyme oil, infused with the herb's distinct flavor, elevates the dish to a new level of sophistication.
Each bite of this salad is an explosion of freshness and flavor, making it the perfect accompaniment to grilled meats, fish, or as a light and refreshing main course.
SQUASH BLOSSOMS STUFFED WITH RICOTTA
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Provided by Andrea Albin
Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 18
Steps:
- Make tomato sauce:
- Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- Prepare squash blossoms:
- Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
- Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.
Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g
Tips:
- Choose the right squash: Butternut squash and zucchini are the best choices for this salad, as they are both firm and hold their shape well when shaved.
- Use a mandoline: A mandoline is the best tool for shaving the squash and zucchini into thin, even slices.
- Don't overcrowd the pan: When cooking the squash and zucchini, don't overcrowd the pan, or they will steam instead of brown.
- Make the thyme oil ahead of time: The thyme oil can be made up to 2 days in advance.
- Use fresh herbs: Fresh herbs, such as thyme and basil, add a lot of flavor to this salad.
- Serve immediately: This salad is best served immediately after it is made.
Conclusion:
This shaved squash salad with tomatoes, zucchini blossoms, ricotta, and thyme oil is a light and refreshing summer salad that is packed with flavor. The sweet squash and zucchini are perfectly complemented by the tangy tomatoes, creamy ricotta, and fragrant thyme oil. This salad is a great way to showcase fresh summer produce and is sure to be a hit at your next party or potluck.
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