Yet another simple summer recipe – only a few ingredients, but it still feels exciting. This was my first time eating raw squash, and I was pleasantly surprised by the taste, crisp and nutty. Combined with a tart lemon dressing, salty cheese, and the crunch of pistachios, the resulting salad is amazingly flavorful. But it’s still light enough to leave you feeling good afterwards. Great for a quick lunch or to bring along on a picnic.
Shaved Squash Salad (adapted from Food and Wine)
Yield: 2 – 4 servings
Ingredients:
- 2 Tbsp extra-virgin olive oil
- zest of 1/2 lemon
- juice of 1/2 lemon
- salt and pepper, to taste
- 2 lbs small squash, very thinly sliced*
- 1 1/2 ounces parmesan cheese, very thinly sliced**
- 1/4 cup roasted pistachios
**You can use a mandoline or peeler to slice the squash and cheese.
Method:
- In a small bowl, whisk together 2 Tbsp extra-virgin olive oil, zest of 1/2 lemon, juice of 1/2 lemon, and salt and pepper, to taste.
- In a large bowl, combine 2 lbs small squash, very thinly sliced with the dressing, and toss well.
- Add 1 1/2 ounces parmesan cheese, very thinly sliced and 1/4 cup roasted pistachios, toss again briefly, then serve.
