Summer Squash Salad With Lemon, Capers and Parmesan

• garlic clove↗1
• kosher salt↗
• fresh lemon juice↗1⁄4 cup
• olive oil↗1⁄2 cup
• summer squash (Yellow, Zucchini or a mix)1 lb
• fresh ground black pepper↗
• baby arugula↗4 cups

  loosely packed

• Italian parsley↗1⁄2 cup
• chives1⁄2 cup

  cut into 1/2 inch lengths

• capers↗2 tablespoons
• parmigiano-reggiano cheese↗1⁄4 cup

  finely grated, plus a chunk to shave for garnish

Step-by-step instructions

1. 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. 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. 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. 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. 5

   For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.