This shoulder season salad has one indispensable ingredient: hearth. No matter time of yr, the recipe takes full benefit of no matter gourds can be found. Sizzling wooden hearth attracts depth and texture from watery summer squash and cucumbers, that are cooked till simply al-dente, whereas an extended roast turns starchier pink kuri pumpkins creamy and tender. Be happy to improvise and adapt the approach to the produce at your individual native market or grocery retailer.

Argentine sardo cheese is a semi-firm, salty cow’s milk cheese, which isn’t to be confused with Italian pecorino Fiore Sardo. If unavailable in your native Latin market, substitute younger provolone.

Featured in: “The Pescatarian Asado: Reframing Argentina’s Native Bounty.”

Charred Squash with Sardo Cheese, Mint, and Contemporary Greens

Colourful summer season squash and candy pumpkins mix on this flame-kissed South American salad from Jorgelina Mandarina.

Yield: serves 4


1 hour, half-hour

For the squash:

  • 1 entire pink kuri (Hokkaido) pumpkin, or substitute kabocha (1 lb.)
  • 2 giant cucumbers (1 lb.)
  • 2 medium zucchinis (¾ lb.)
  • 3 medium spherical or pattypan squash (¾ lb.)

For the dressing:

  • ¼ cup extra-virgin olive oil
  • 2 tbsp. rice vinegar
  • ½ tsp. coarse pink Himalayan salt
  • Freshly floor black pepper
  • 1 tbsp. recent lemon zest, divided

For serving:

  • 1 head (1 lb.) escarole, picked and washed
  • 4 cups (2½ oz.) loosely packed child arugula
  • ½ cup (¾ oz) recent mint leaves
  • 2½ oz. Argentine sardo cheese


  1. Roast the squash: Construct a wooden hearth in a grill or fire then place the pumpkin, cucumbers, zucchini, and squash immediately within the coals. Prepare dinner, turning usually till the skins are evenly blackened and blistered and the flesh yields to the contact. The summer season squash and cucumbers will likely be completed first (20-25 minutes), whereas the agency, bigger pumpkin will want 10–quarter-hour extra.
  2. In the meantime, make the dressing. In a small bowl, whisk collectively the olive oil, rice vinegar, salt, black pepper and 1½ teaspoons of the lemon zest.
  3. Switch the greens to a big bowl,cowl tightly with foil, and put aside at room temperature to steam. As soon as cool sufficient to deal with, drain and discard any collected liquid, then use a paring knife to take away and discard any charred pores and skin. Quarter the cucumber, zucchini, and spherical squash lengthwise. Halve the pumpkin, then take away and discard its seeds and slice into lengthy, thick wedges. Discard any extra liquid which may have collected.
  4. Organize the greens on a big platter, drizzle the dressing excessive, and put aside to marinate at room temperature for 20 minutes.
  5. To serve, high with escarole, arugula, and mint leaves; use a vegetable peeler to garnish with skinny, vast slices of sardo cheese, sprinkle over the remaining lemon zest, and serve heat or at room temperature.
Farinata with Summer Squash, Goat Cheese, and Preserved Lemon
Jenny Huang

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