Summer Squash Salad With Lemon, Capers, & Parmesan

Ingredients

• 1 garlic clove
• kosher salt
• 1/2 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 lb summer squash (any variety)
• fresh ground black pepper
• 4 cups loosely packed baby arugula (or substitute a mixture of raw roughly chopped Swiss chard or beet greens)
• 1/2 cup fresh flat leaf parsley
• 1/2 cup chopped chives, cut into 1/2-inch lengths
• 2 tablespoons capers, rinsed well
• 1/4 cup finely grated parmigiano-reggiano cheese, plus a chunk to shave for garnish

Directions

1. 1

   Mash the garlic to a paste with a pinch of salt. Place in a small bowl and whisk in lemon juice. Let sit for 5 to 10 minutes and then whisk in olive oil.

2. 2

   Cut squash diagonally into very thin ovals, 1/16- to 1/8-inch thick.

3. 3

   Place in a medium bowl, season with salt and pepper, and gently toss with about two thirds of the vinaigrette.

4. 4

   . Combine the greens, herbs and capers in a separate bowl, season with salt and pepper and toss with just enough vinaigrette to coat.

5. 5

   Layer about 1/3 of the squash on a platter, scatter 1/3 of the greens on top and sprinkle with 1/3 of the grated cheese. Repeat, making 3 layers. Garnish with shaved Parmesan.