One more squash recipe though. A raw zucchini salad that uses up some of those anchovies that are hiding in your refrigerator. As often is the case, it’s a recipe from the New York Times. You could skip the breadcrumbs, but they make such a great contrast that it would be a pity if you did. We have a simpler version of a raw squash salad already posted as well as a summer squash slaw recipe that apparently I liked so much we posted it in 2018 AND in 2019. Oops.
Ingredients:
3 tablespoons lemon juice (from 1 large lemon) 2 oil-packed anchovies, chopped 1 tablespoon Dijon mustard 3 tablespoons olive oil 2 zucchini or summer squash, diced into ½-inch pieces Salt and black pepper 2 tablespoons capers, patted dry 1/2 cup panko or stale breadcrumbs 1 large garlic clove, grated or minced 1/2 cup grated Parmesan
Preparation:
In a medium serving bowl, whisk together the lemon juice, anchovies, mustard and 2 tablespoons oil. Add the zucchini, season lightly with salt and pepper, then toss to coat with the dressing. (It will appear quite wet, and that’s OK!) Set aside to marinate; stir occasionally.
In a medium skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the capers and cook until they start to crisp and brown, 2 to 3 minutes, stirring halfway through and lowering the heat to avoid scorching if necessary. Reduce the heat to medium, add the breadcrumbs, season lightly with salt and stir often, until the crumbs start to brown, 1 to 2 minutes. Add the garlic and stir continuously, incorporating the garlic into the breadcrumbs until they are a deep golden brown, about 1 minute; set aside.
Shower the marinated zucchini with the Parmesan, season with a few grinds of pepper and top with the breadcrumb mixture. Serve immediately.