Adapted from 101Cookbooks.com by Heidi Swanson
In Italian, the term “agrodolce” means the combining of sour and sweet tastes. Spiralized or julienned summer squash, dressed with an agrodolce splash of garlic, vinegar, honey and olive oil, is a delightful culinary solution to this prolific producer. This dish layers in different tastes and textures—the walnuts add crunch, the red onion a bit of astringency and the dried figs a lingering sweetness. Microgreens contribute a vibrant green pungency, as well as beauty.
Ingredients
- 3 tablespoons white wine vinegar
- 2 small garlic cloves, minced
- ¼ teaspoon fine-grain sea salt, plus more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 small red onion, finely sliced, soaked in ice water (ice water helps remove some of the pungency of raw onion)
- 1 pound summer squash, spiralized or julienned
- 1 cup (4 ounces) toasted walnuts, roughly chopped
- 4 dried figs, chopped
- Microgreens
Preparation
FOR THE DRESSING:
Combine the vinegar, honey, garlic and sea salt in a small saucepan over medium heat. Stir constantly until the honey melts, then remove from heat and let cool for a few minutes. Whisk in the olive oil.
FOR THE SQUASH:
Drain the onions and pat dry. In a large bowl, combine the summer squash and onion. Add the dressing and toss well. Taste, adding more salt as needed.
Right before serving, add the walnuts and figs, tossing to incorporate. Top with a generous sprinkling of microgreens.
