Mixed Squash Ribbons
If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes have a light, satisfying crunch and refreshing flavor. A good quality extra virgin olive oil and nice finishing salt are also recommended by thektchn.com. Substituting herbs like mint or oregano and cheeses like feta or Parmesan would work nicely as well.
- 1 1/2 pounds zucchini, yellow, or zephyr squash
- 1 shallot or small red onion, very thinly sliced (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup chiffonade of basil
- 1/4 cup toasted pine nuts
- 2 ounces goat cheese
Trim the ends off the squash and, using a mandolin,
vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and
gently toss to combine. Let stand for 10 minutes. Season to taste with salt and
pepper. Then add the basil and pine nuts and gently combine. Transfer to
serving dish, crumble goat cheese on top and serve.