Summer Calabasa (Squash) Salad
June 22, 2006
Lydia Bastianich is the genius behind Felidia restaurant in NYC and a host of fabulous cookbooks. Surprisingly, she is nowhere to be found on the Food Network. No, this lily in the bog of faster food television is dedicated to a cooking philosophy that appreciates the act of cooking as a medium for love, nourishment, and even seduction.
Lydia often cooks with her toddler grandchildren crawling all over her, stirring pots of hot tomato sauce and managing not to overcook her homemade pasta in the process. Watching her PBS cooking show, you see this Italian grandmother graciously floating around her very modest kitchen dolling out dishes you swear you can smell in your living room. Well, one lazy afternoon while visiting with my mama, we happened to catch an episode of Lydia's home kitchen while she made the most simple calabasa salad with summer squash out of her garden. I replicated this dish for a light supper with a hearty bread and crab apple butter and couldn't have been happier. I hope all this talk of Lydia will inspire you to try some of her other delicious recipes from her various cookbooks, and discover (as I have) the exquisite simplicity of her many creations (i.e. gnocchi).
You will need:
- 3 yellow squash (medium or small)
- 3 zucchini
- 1/2 red onion finely sliced
- 7 tbsp of red wine vinegar
- 5 tbsp of extra virgin olive oil
- handful of chopped Italian Parsley
- fresh cracked pepper and sea salt
Step One: In a stock pot, bring water to a boil and add your squash and zucchini in WHOLE. Lydia warns that cutting of the stems or cutting these in half will result in soggy squash. Cook for about 7 minutes.
Step Two: Remove squash from the water and place in an ice bath to cool. When chilled, cut the stems off the squash and cut into small pieces; set aside.
Step Three: In a large bowl, pour in the vinegar and while whisking, slowly drizzle in the olive oil until well incorporated. Whisk in salt and pepper to taste. Add onions, Italian parsley, and squash. Toss thoroughly so squash is coated well.
Serve this salad with bread, or even as a side for grilled fish.
Lydia often cooks with her toddler grandchildren crawling all over her, stirring pots of hot tomato sauce and managing not to overcook her homemade pasta in the process. Watching her PBS cooking show, you see this Italian grandmother graciously floating around her very modest kitchen dolling out dishes you swear you can smell in your living room. Well, one lazy afternoon while visiting with my mama, we happened to catch an episode of Lydia's home kitchen while she made the most simple calabasa salad with summer squash out of her garden. I replicated this dish for a light supper with a hearty bread and crab apple butter and couldn't have been happier. I hope all this talk of Lydia will inspire you to try some of her other delicious recipes from her various cookbooks, and discover (as I have) the exquisite simplicity of her many creations (i.e. gnocchi).
You will need:
- 3 yellow squash (medium or small)
- 3 zucchini
- 1/2 red onion finely sliced
- 7 tbsp of red wine vinegar
- 5 tbsp of extra virgin olive oil
- handful of chopped Italian Parsley
- fresh cracked pepper and sea salt
Step One: In a stock pot, bring water to a boil and add your squash and zucchini in WHOLE. Lydia warns that cutting of the stems or cutting these in half will result in soggy squash. Cook for about 7 minutes.
Step Two: Remove squash from the water and place in an ice bath to cool. When chilled, cut the stems off the squash and cut into small pieces; set aside.
Step Three: In a large bowl, pour in the vinegar and while whisking, slowly drizzle in the olive oil until well incorporated. Whisk in salt and pepper to taste. Add onions, Italian parsley, and squash. Toss thoroughly so squash is coated well.
Serve this salad with bread, or even as a side for grilled fish.
Labels: onion, salad, yellow squash, zucchini
