“More Glass Onion Classics: Recipes from a Southern Restaurant”

Regulars at Charleston’s Glass Onion restaurant don’t need to be told that the recipes in their second cookbook are going to create delicious dishes. They know well the silky richness of the chicken liver mousse, depth of the gumbo’s dark roux, and beguiling aroma of the whiskey sauce that dresses the bread pudding. Recipes for these and many more favorites are included. You may, however, also look forward to an array of creative new dishes, the squash salad below being just one example. Thanks to restaurant owners Chris and Suzanne Stewart for sharing and to Allston McCrady for editing, photographing, and designing another bite of the onion — and the way to enjoy it at home. Published by CreateSpace. $26.50.

Squash Salad

Don’t balk at the idea of raw squash as a salad. Sliced super-thin, its vegetal, subtle, natural sweetness plays beautifully with fresh mint, crunchy almond slivers and a thin veil of our flavorful house vinaigrette, which is basically a classic French vinaigrette. Hand-grated Parmesan adds a salty contingent to this surprising and atypical summer salad. For best presentation, hold off on the Parmesan until ready to serve.

Serves 4 to 6


2 medium yellow squash

¼ cup fresh mint leaves, cut into ribbons

½ cup toasted almonds, chopped or slivered

Wedge of parmesan cheese for grating

Bibb lettuce for plating


Cut squash into thin slices. Toss with mint and house vinaigrette (recipe below).

Layer bibb lettuce in bowl. Spoon squash mixture into middle.Top with almonds and freshly grated parmesan cheese.

House Vinaigrette

¼ cup red wine vinegar

1 tablespoon Creole mustard or other whole grain mustard

2 teaspoons minced garlic (about 2 medium garlic cloves)

2 teaspoons minced shallot (about ½ medium shallot)

1½ teaspoons fresh lemon juice

¾ cup vegetable oil

⅓ cup extra-virgin olive oil

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper


Combine vinegar, mustard, garlic, shallots and lemon juice in a food processor or blender; blend thoroughly. Gradually add olive oil and vegetable oil while machine is running. The mixture should emulsify (come together) into a relatively thick consistency. Season with salt and pepper.