Although everyone seems to have an abundance of summer and zucchini squash recipes, I think this one takes things to another level. I found it on smitten kitchen and have made very few modifications. If you are not familiar with that website, you need to check it out. Not only are the recipes terrific and easy to follow, but it is also quite entertaining; I love her subtle and dry sense of humor. Additionally, she has wonderful pictures of most steps taken when preparing her dishes.

INGREDIENTS:
Gratin
2 lbs. summer squash, any mixture is fine, smaller ones are better
1 tsp. kosher salt
1 1/4 c. panko
3 Tbs. butter
3/4 c. thinly sliced shallots, about 4 to 5
1 c. grated gruyere cheese
1/4 c. salsa verde (below)
Freshly ground black pepper

INGREDIENTS:
Salsa Verde
1 Tbs. thyme leaves
1/4 c. mint leaves, coarsely chopped
1 c. flat-leaf parsley, coarsely chopped
2 small cloves garlic
1 anchovy filet
1 Tbs. capers, drained
1/2 cup olive oil
1/2 lemon, juiced, or more to taste

DIRECTIONS
Salsa Verde
First, combine the herbs, garlic, anchovy and capers in a food processor until it is the consistency of a paste. Make sure to scrape the bowl when needed. Next, with the machine running, slowly drizzle in the olive oil. Then, when fully emulsified, season with kosher salt, fresh ground pepper and lemon juice and set aside. You can actually do this a day or two ahead of time, if you wish.

DIRECTIONS
Gratin
Preheat oven to 400°F.
First, cut the squash into very thin coins, toss them with one teaspoon of kosher salt and place them in a colander to drain for about 10-15 minutes. You can then dry them briefly, on paper towels, before placing them into a large mixing bowl.

Meanwhile, place the breadcrumbs in a small bowl. Then, melt the 3 tablespoons of butter in a small pan and cook until it browns a bit and has a nutty aroma. Next, pour the melted butter (make sure to scrape out all of the little brown bits) over the breadcrumbs and toss to fully coat them.

Next, add half the breadcrumbs, shallots, gruyere, 1/4 cup salsa verde (about half) and some freshly ground black pepper to the bowl with the summer squash and toss well to combine. Then transfer the mixture to a 9-inch cast-iron skillet, or a 9″x9″ baking dish. Finally, scatter remaining breadcrumbs over the top and bake for 35 to 40 minutes or until the squash is tender and the crumbs are crisp.

NOTES
Just an FYI, I tried this without salting and draining the squash (because I forgot!) and it turned out just fine. So, if you can’t be bothered with that step, leave it out. Also, don’t really worry about the slice thickness too much, it works quite well even if they are not super thin. The 400º temperature for 35-40 minutes is definitely enough to cook the squash through.

I must admit, this salad is rather deceiving, in a good way. Although the ingredients look ordinary enough, the finished product is nothing short of delicious, satisfying and I dare say, addictive. My husband who is no fan of “foo-foo” salads, can’t get enough of this one. I first had a version of this with a group of ladies. There was plenty of chit chat, until lunch came, and then there was silence, for several minutes. Three of the four of us had ordered this salad, and after several minutes, someone finally looked up and commented how incredibly delicious it was. The dressing definitely is what makes it and the ingredients just have a wonderful balance of crunch and sweetness, that pulls it all together nicely. So, here you have my best imitation of it and hopefully you have the same reaction after trying it for yourself.

Ginger Citrus Vinaigrette
1 medium orange, zested, then juiced
1 cup extra virgin olive oil
1/2 cup rice wine vinegar
2 Tbs. honey
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
3/4 inch piece fresh ginger, finely minced or grated
1 small garlic clove, finely minced or grated

SALAD INGREDIENTS
crunchy greens, Little Leaf is my favorite
avocado
grilled corn, 1 or 2 ears, cut off the cob
fresh dates, sliced into thin strips
goat cheese
slivered almonds, toasted
sunflower seeds, I prefer roasted & salted
cherry tomatoes, halved

DIRECTIONS
First, let’s make the dressing and it couldn’t be easier. Place all of the ingredients in a blender and whirl it up, until emulsified. Alternatively, you can just use a jar and shake until well combined. That’s it! I do recommend making this ahead of time and letting the flavors blend and mellow nicely. This makes more than you will probably need for the salad, but no worries, it keeps well for several days.

When ready to serve, place the lettuce into a large bowl. Then, add the remaining ingredients to the lettuce, season with salt and pepper and then drizzle the dressing over everything. Be careful, and go light on the dressing at first. There is nothing worse than an overly dressed, soggy salad. You can always add more, but you can’t take it out. Toss well to combine, give it a taste, and if needed, add more dressing, more salt and pepper, enjoy!

NOTES
The lack of specific amounts on the salad ingredients list is intentional. There really is no exact amount that is right or wrong. I usually put in what I think is enough lettuce for the number of people I’m looking to serve. Regarding the other items, I usually just eyeball it, putting in a handful of each. Although I do love almonds, so I put in a bit more of those. Also, if you’re a not a big fan of dates, I still strongly urge you to try them. They are in small pieces and they add a wonderful touch of sweetness to the salad, without overpowering it.