From the Farm: Recipes

Lemon Thyme Baby Squash Salad

FOUND IN: Salad on June 25, 2012

 

Thanks to Chef Blake McCormick of EVO for sharing this summertime favorite.

  • 3 lbs assorted baby squash and zucchini (patty pan, crookneck are two I love to use)
  • 1 bunch lemon thyme
  • 2 cups cooked farro
  • 1 cup of chèvre (we use split creek farm)
  • 1/2 cup citrus vinaigrette (recipe follows)
  • Sea salt
  • Cracked pepper
Citrus vinaigrette:
  • 6 oz extra virgin olive oil
  • 6 oz canola oil
  • 2 oz lemon juice
  • 4 oz white wine vinegar
  • Zest of one lemon
  • 2 tablespoons honey
  • Salt & pepper

Mix the vinaigrette first.

  1. Place both oils in a separate bowl.
  2. Combine all other ingredients in another bowl.
  3. In a slow steady stream pour oil into the mixture while vigorously whisking to incorporate. Season with salt and pepper.
Assembling the salad.
  1. Slice squash and zucchini on mandolin as thinly as possible.
  2. Pick lemon thyme off stem.
  3. Cook farro in salted water as directed, strain, and spread out to cool.
  4. Combine all ingredients in mixing bowl, season with salt and pepper, add dressing slowly, making sure not to over saturate.
  5. Pile salad into bowls, serve immediately.