Summer Squash Salad With Lemon, Capers And Parmesan

• 1 garlic clove
• kosher salt
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 lb summer squash (Yellow, Zucchini or a mix)
• fresh ground black pepper
• 4 cups baby arugula, loosely packed
• 1/2 cup Italian parsley
• 1/2 cup chives, cut into 1/2 inch lengths
• 2 tablespoons capers
• 1/4 cup parmigiano-reggiano cheese, finely grated, plus a chunk to shave for garnish

1. Mash garlic to a paste with a pinch of salt, put in a small bowl and whisk in lemon juice. Let sit for 10 minutes and then whisk in olive oil.
2. Using a mandoline or sharp chef's knife, cut squash into very thin ovals (1/16 inch thick). Put into a medium bowl and toss with 2/3 of the vinaigrette. Season with salt and pepper.
3. Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
4. Layer about 1/3 of squash in a shallow bowl or platter, scatter 1/3 of arugula mixture on top and sprinkle with 1/3 of the grated Parmesan. Repeat layering two more times.
5. For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.

garlic, kosher salt, lemon juice, olive oil, summer, fresh ground black pepper, baby arugula, italian parsley, chives, capers, cheese

Taken from www.food.com/recipe/summer-squash-salad-with-lemon-capers-and-parmesan-127649 (may not work)