Raw Lemony Squash Salad
with burrata, basil, and anchovies
Last month I collaborated with Ashley from Windward Adventures for a dinner on Sweet Alyssum Flower Farm, on Vashon Island. The weather was moody, and tried to slow us down, but we fought through, and the evening ended with the most stunning post rain sunset. We started the evening with my peach shrub and Ashley’s mixed berry syrup topped with some sparkling water, alongside some beet fritters with tzatziki, and a haloumi, corn, and shell bean salad. Before sitting down for dinner, guests got a tour of Alyssa’s flower farm, and her sweet little piglets.
Dinner we served: A green leaf salad with goddess dressing, toasted pecans, tomatoes, bacon. Grilled nardello peppers with watermelon and an olive, caper, tarragon relish. Lemony summer squash with basil, anchovy and burrata. Windward chicken with a meyer lemon salsa verde. Nectarine and peach galette with almond whip for dessert!
So, today you’re getting the recipe for the squash salad! Raw zucchini has sweetness, and a fun texture. Lemon brightens the squash, and the creaminess from the burrata. Anchovies make everything pop and give good saltiness. If you have yet to try summer squash or zucchini raw yet, I recommend this as your gateway!
What I’d drink with this
A citrusy sav blanc: Touraine Sauvignon Blanc 2021, Land of Saints Sauvignon Blanc, 2021
Crisp dry Italian white: Note di Bianco 2022, Campania Falanghina 2021
Now to the recipe!
Serves about 2 as main, 4 as side. Can easily be adapted for a larger group size!
Whatcha need!
Tools:
Cutting board
Knife or mandoline slicer
Mixing bowl
Microplane
Mixing spoon/tongs/or mixing utensils
Pantry and Fridge:
4 small zucchinis or 2 large, mixed colors is always fun!
4 tbsp olive oil
1 lemon
1 garlic clove
Handful of basil
1 burrata
1 tin of flat anchovies in olive oil
Flakey Salt
Pepper
Substitutions:
Burrata → fresh mozzarella or ricotta
Anchovies → capers
Basil → mint and/or parsley
Let’s prep!
Wash and trim the ends off of the zucchini. Then using a mandoline slicer or a knife, thinly slice the zucchini.
Peel the garlic clove, and grate with the microplane, or smash into a paste with a knife.
Zest the whole lemon, then juice.
Wash and dry basil. Your choice of ripping into medium pieces, or rolling up and slicing into basil ribbons.
Let’s get cookin!
In a mixing bowl, add the lemon zest, juice, and olive oil, a generous pinch of flakey salt, and a good crack of fresh black pepper. Give it all a mix to combine, then add the zucchini and basil. Toss to evenly coat. Transfer to a serving platter, or keep in your mixing bowl.
Tear the burrata and place it on top of the dressed zucchini. Give the burrata a drizzle of olive oil and a crack of pepper. Then add as many anchovies from the tin as you wish, to the top of the zucchini and burrata. Use any leftover basil as garnish. Serve immediately!