Shaved Summer Squash Salad with Ricotta Salata & Charred Fennel

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While spinach is a good leafy substitute for the sorrel in this salad, Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, sometimes uses thinly sliced raw rhubarb to mimic sorrel's tangy flavor in this summer squash salad.

By Ben Bebenroth

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Low-Carb Healthy Immunity High-Fiber Vegetarian Gluten-Free Low-Calorie

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Ingredients

1 ¾ pounds small zucchini and/or summer squash, trimmed
3 tablespoons extra-virgin olive oil, divided
4 baby fennel bulbs or 1 large fennel bulb, fronds reserved for garnish
1 cup baby sorrel (see Tip) or spinach
½ cup fresh opal basil leaves, chopped
½ cup flat-leaf parsley leaves, chopped
¼ cup coarsely chopped fresh chives
1 to 2 tablespoons lemon juice
2 ounces shaved ricotta salata cheese
½ teaspoon flaky sea salt
½ teaspoon ground pepper

Directions

Preheat grill to medium-high
Using a mandoline or vegetable peeler, thinly slice squash lengthwise until you encounter the seeds. Discard the seedy centers. Place the squash ribbons in a large bowl and toss with 1 tablespoon oil.
If using a large fennel bulb, cut in half lengthwise; leave baby fennel whole. Oil the grill rack. Grill the fennel, flipping occasionally, until tender and slightly charred, 10 to 12 minutes. Transfer to a rimmed baking sheet and drizzle with 1 tablespoon oil. When cool enough to handle, cut crosswise into 3/4-inch-wide pieces.
Add the fennel to the squash along with sorrel (or spinach), basil, parsley, chives and lemon juice to taste; toss. Sprinkle the salad with ricotta salata, salt, pepper and fennel fronds, if using. Drizzle with the remaining 1 tablespoon oil.

Tips

Nutrition bonus: Vitamin C (83% daily value), Vitamin A (48% dv).

Tip: Sorrel, a lemony-tasting, leafy green herb, contains high amounts of oxalic acid, which imparts a tart flavor. Spinach--along with a good squeeze of lemon juice--makes an excellent substitute.

Originally appeared: EatingWell Magazine, July / August 2020

Nutrition Facts (per serving)

147	Calories
10g	Fat
10g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 147
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 5g	10%
Total Fat 10g	13%
Saturated Fat 3g	16%
Cholesterol 2mg	1%
Vitamin A 2393IU	48%
Vitamin C 50mg	56%
Folate 65mcg	16%
Sodium 250mg	11%
Calcium 74mg	6%
Iron 2mg	11%
Magnesium 62mg	15%
Potassium 716mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Shaved Summer Squash Salad with Ricotta Salata & Charred Fennel

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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