Shaved Summer Squash Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We've adapted it from his new book, A Platter of Figs and Other Recipes (Artisan, 2008; $35). Ingredients:
2 pounds small yellow zucchini or other yellow summer squash |
1/2 pound ricotta salata cheese or mild feta |
12 squash blossoms (petals only) |
salt |
freshly ground black peper |
3 tablespoons extra-virgin olive oil |
juice from half a lemon |
Directions:
1. Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.
2. With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.
3. Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.
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