Patty Pan Squash Salad

Josephine LaCosta, Elbows Catering Chef Josephine Lacosta’s pattypan squash salad combines basil, parmesan, and tangy vinaigrette with homemade croutons—a nod to her Italian roots and seasonal cooking.

Ingredients:

• 2 medium patty pan squash (or zucchini) / or 1 medium and 4 small squash, finely sliced

• 1 bunch fresh purple basil (or green basil)

• 1 ½ lemon - for zest and juice

• 1/2 clove garlic, minced or grated

• 1 loaf fresh bread, whole loaf, so you can slice thinly / pre-sliced will also work

•  ½ cup grated Parmesan cheese

• 1 cup extra virgin olive oil (divided)

• 1-2 Tablespoons red wine vinegar

• 1 Tablespoon Dijon mustard

• flaky sea salt

• pepper

  
  

Directions:

1. Slice 5-6 slices of bread, ¼ of an inch thick, remove crusts, and cut each slice in half.

2. Warm a skillet or cast iron pan over medium high heat.

3. Add ½ cup olive oil to the skillet, let it warm, then add bread slices; adjust heat as needed to maintain a gentle sizzle.

4. Keep an eye on the frying bread/croutons while you make the salad dressing.

5. For the dressing, mix Dijon mustard, ½ cup olive oil, red wine vinegar, garlic, zest of 1 ½ lemons, juice of 1 lemon, salt, and pepper. Taste and adjust seasoning.

6. Once the bread turns golden, flip and brown the other side. Remove, drain on paper towels, salt it, and let it cool.

7. Using a mandoline or knife, thinly slice pattypan squash until just translucent. Place in a bowl, grate about ¼ cup parmesan over it, add 20 basil leaves, and season with pepper.

8. Add dressing and toss well, ensuring each squash slice is coated.

9. Plate in layers, building structure with folded squash, and tuck croutons throughout. Pour any remaining dressing, add more parmesan and pepper, and enjoy!