Summer Squash Salad
From Chef David Walzog
September 1, 2003
Ingredients
Directions
1. Split the squash and zucchini lengthwise and lightly oil.
2. Season with salt and black pepper and grill over medium heat for 5-6 minutes. Turn the squash once to cook it evenly.
3. Cut the squash into half moons. Next lightly oil and season the crimini mushrooms and place onto the grill for 4-5 minutes.
4. Place the cut squash and mushrooms into a mixing bowl and add the parmesan cheese, sliced garlic, basil, extra virgin olive oil, lemon zest and juice and the cracked chile flakes.
5. Season with salt and black pepper to taste.
Recipe courtesy of David Walzog, executive chef, The Steakhouse at Monkey Bar in New York.
Appetizers
Summer Squash Salad