Pattypan Squash Salad Recipe


The vinaigrette for this fresh pattypan squash salad is a blend of chives, parsley, oregano, tarragon, thyme, a bit of mint, garlic, onion and lemon finished with a drizzle of good quality extra-virgin olive oil. You could serve this salad nicely as a side dish; it goes quite well with grilled chicken, for example. Pattypansquash goes by many names. You may recognize it as sunburst squash, cibleme, scallopini squash, custard squash, scallop squash, button squash or summer squash. No matter the name, pattypan squash makes a pleasantly sweet and refreshing addition to just about any salad or grilled vegetable medley.

1. Info for Pattypan Squash Salad Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Pattypan Squash Salad Recipe

  • 1 pound yellow pattypan squash
  • 1 pound green pattypan squash
  • ¼ cup canola oil
  • 1 sprig thyme, coarsely chopped
  • 1 sprig oregano, coarsely chopped
  • 1 sprig tarragon, coarsely chopped
  • 2 teaspoons chives, finely snipped
  • 2-3 fresh mint leaves, finely chopped
  • 3 tablespoons flat-leaf parsley, coarsely chopped
  • 1 white onion, thinly sliced
  • ½ cup extra-virgin olive oil
  • 1½ tablespoons Dijon mustard
  • 2 teaspoons ketchup
  • 1 lemon, zested and freshly squeezed
  • 1 tablespoon salt
  • 1 tablespoon combined black, green and pink peppercorns
  • ¼ cup sesame honey cashew nuts, coarsely chopped

3. Directions:

  1. For the onions: Heat a small pan with 1 tablespoon canola oil. Add the onions and cook for 5 minutes until softened. Add the garlic and cook for 1 minute. Set aside.
  2. In a mini blender (or a regular blender if you don’t have a mini), combine the Dijon mustard, lemon zest, lemon juice, ketchup, cooked onions and garlic. Blend until smooth. Season with salt and pepper. Add the extra-virgin olive oil and briefly pulse 2-3 times. Set aside.
  3. Stem and cut the pattypan squash in half vertically. Layer a cooling rack on top of a cookie sheet, and place the squash on top. Sprinkle with salt on both sides and let sit for 1 hour. Pat dry with a kitchen towel. Cut the cucumbers into small wedges. Brush all sides of the vegetables with a thin layer of canola oil.
  4. Heat a griddle pan and brush it with a thin layer of canola oil. Once the pan is hot, add the sprigs of thyme and oregano (for a nice aroma) and add the pattypan squash to the pan. Cook until they become golden brown. Lift the squash with tongs and flip them. Remove and discard the thyme and oregano.
  5. Assembly time: 
  6. Transfer the cooked squash into a large serving bowl. Drizzle the vinaigrette over the warm vegetables. Toss well. 
  7. 15 minutes before serving, combine the tarragon, chives, parsley and mint on a cutting board. Using a sharp knife, coarsely cut and blend the fresh herbs. Add them to the salad. Toss well. 
  8. Sprinkle the salad with sesame honey cashew nuts. Serve at room temperature. You could also serve it chilled.
  9. Bon appétit!

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