Skip to main content
Epicurious

Lemony Shaved Summer Squash and Pecorino on Arugula

I’m always looking for inspiration when I shop at farmer’s markets. The heirloom varieties of summer squash, like Goldbar, Paddle, and 8-Ball, are among my new favorites. To highlight their subtle flavor, I splash them with a simple lemon dressing, then surround them with sharp cheese and peppery greens.

Recipe information

  • Yield

    Serves 4

Ingredients

2 large lemons
2 teaspoons kosher salt
Scant 1/2 cup extra-virgin olive oil
3 ounces arugula, preferably wild or baby (2 cups packed)
2 small or 1 medium yellow squash, sliced paper-thin
2 small or 1 medium zucchini, sliced paper-thin
2 ounces aged pecorino cheese
Freshly ground black pepper

Preparation

  1. Step 1

    Grate the zest of one of the lemons directly into a jar or bowl with a tight-fitting lid. Squeeze a scant 1/2 cup juice from the lemons and add to the zest. Add the salt and oil, cover tightly, and shake vigorously.

    Step 2

    Spread the arugula in a single layer in a serving dish. Scatter the squash and zucchini on top. Using a vegetable peeler, shave the cheese all over. Shake the dressing again and pour over the salad. Grind the pepper over everything and serve immediately.

  2. c’est bon

    Step 3

    The best, and really only, way to get perfect paper-thin slices of squash (and any number of other vegetables) is with a mandoline. The traditional, albeit pricey, French mandolines work beautifully, as do the more compact and inexpensive Japanese ones.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsSaladArugulaLeafy GreensVegetableSummer SquashSquashZucchiniPecorinoCheeseDairyLemonCitrusFruitSideDinnerGluten FreeNut FreeVegetarianQuickEasyWeeknight MealsNo-CookSummerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.