Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata. Crunchy sea salt and freshly-ground black pepper..
For the Aillade
3 cloves garlic
1/3 teaspoon sea salt
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil
Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste. Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.
Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency. Add the lemon juice the same way, then refrigerate at least 30 minutes before using.
Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes. Set aside.
Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade. Season to taste with sea salt and freshly-ground black pepper.
Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese. Garnish with additional fresh herbs and toasted pine nuts if desired.
This post is part of Meatless Monday!