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Summer-Squash Rolls With Herbed Ricotta, Arugula, And Toasted-Hazelnut Vinaigrette
Ingredients
- 3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons minced shallot
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons finely chopped toasted blanched hazelnuts
- 1 1/2 cups fresh ricotta
- 2 tablespoons thinly sliced fresh basil leaves
- 1/2 teaspoon finely chopped fresh marjoram leaves
- 1 tablespoon finely chopped fresh dill
- 1/4 cup finely grated Pecorino Romano (1 ounce)
- 1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
- 1 bunch small-leaved arugula
Chrome Extension
