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In The Kitchen with Chef Frohne

June 13, 2013 Forage South

Grilled Peach and Shaved Summer Squash Salad

Hey Ya'll. It's Summer and man is it hot. So Here's a recipe to cool yourself down.

BRANDON FROHNE / MASON'S RESTAURANT

Yields 2 -3 Portions

2 summer squash, sliced into paper thin strips

1 cup shredded kale

1 cup grilled peaches, plums, or nectarines

1/2 cup shaved prosciutto, (Preferably from the Hamery)

1/2 cup toasted almonds

1/2 cup feta cheese (Can use Ricotta, goat milk feta from Noble Springs)

1/4 cup basil, chopped

1/4 cup mint, chopped

Juice of 1 lemon

1/2 cup safflower oil

1/4 cup White Balsamic Vinegar

1 pinch of cracked black pepper

1 pinch of sea salt

Shave the squash into thin strips using a vegetable peeler. Discard seeds. Place squash in a medium bowl. Add the shredded kale, toasted almonds, grilled peaches, and prosciutto.

In a separate bowl, combine mint, basil, lemon juice, salt, pepper, feta cheese and white balsamic vinegar. Stir with a whisk. While whisking, slowly begin to incorporate the oil into the bowl to emulsify the dressing.

Add the vinaigrette to the shaved squash and kale mixture.




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