Serve this warm as a side dish, or at room temperature as a “salad” or starter course.
INGREDIENTS:
6-8 medium (4-5 medium-large) summer squash, cleaned, ends removed 8-10 scallions, trimmed and cleaned, whites and greens separated, (1 loose cup) greens sliced very finely, whites cut 1/8th inch 1 -2 medium tomatoes (1 cup) seeded and cut into ¼ inch dice 1 loose cup flat leaf parsley, big stems removed, chopped with a sharp knife or scissors 2 cloves garlic, minced ¼-½ cup pine nuts 3 tablespoons + 3 more, lemon juice or red wine vinegar Olive oil as needed, around ½ to ¾ cup Salt and pepper to tasteMETHOD:
Heat the grill.
Put the garlic into a non-reactive bowl and season with salt and pepper. Add the lemon juice or vinegar and add the parsley and scallion greens. Toss to combine and then drizzle in enough olive oil to form a fairly thick green slurry. Fold in the scallion whites and stir well. Add the tomatoes and gently stir in. Add the pine nuts and stir to mix. Add enough oil so the mixture will move slowly but freely. Taste, and add seasoning if needed. It might also need a small hit if lemon juice or vinegar to add the brightness and that little bit of tart needed to make the sauce “pop”. When you have the flavor and consistency down, set aside.
Split the squash down the length and cut on a ½ inch diagonal into 2-inch lengths. If the squash are more than 1½-inch in diameter, quarter them and then cut as above. Toss with the 3 tablespoons of lemon juice or vinegar and the season with salt and pepper. Toss with a drizzle of olive oil and rub to coat. When the grill is good and hot, grill the squash until golden and blistered all over. The squash should be cooked, but still have some “tooth” to it.
Transfer the squash to a large bowl or platter and drizzle all over with just enough of the scallion parsley “sauce” to coat it all over. If serving hot, pool the sauce on a platter and place the squash on it. If serving room temperature, allow the squash to cool in sauce and them plate it and drizzle with sauce.
If you have leftover sauce, place in the refrigerator and use for pasta, sandwiches, or topping fish or chicken.
Chef’s Notes:
If you wish, you could slice or chop up a ¼ or ½ cup of olives and toss them into the “sauce” to good effect.
Serves: 4
Source: Chef Andrew E Cohen
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