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Tuesday, September 4, 2012

Summer Squash

What to do with all those zucchini? Here's an idea from Nathan Lyon:
Summer Squash Salad
Ingredients:
3 small zucchini & yellow squash
salt to taste
3T extra-virgin olive oil
1t capers, rinsed and drained
Pecorino Romano or Parmigiano-Reggiano
Cheese, not pre-grated
¼ cup roughly chopped Italian parsley

Vinaigrette:
2t white wine vinegar
2t lemon juice
1 med. shallot finely diced/3T
3T extra-virgin olive oil
Freshly ground black pepper

Whisk vinaigrette ingredients in a sm. bowl. Using a mandoline or vegetable peeler carefully slice zucchini and yellow squash into 1/16" thick slices lengthwise. Season with salt and pepper. Whisk olive oil into the shallot mixture and add capers. Loosely arrange some squash slices into a small, artistically twisted pile & spoon some of the caper vinaigrette over the top. Using a vegetable peeler, top with shavings of cheese and some loose parsley and enjoy!