Sunday, July 1, 2012

Summer Squash

Adapted from:
Summer Squash Ribbons
 Serves 4
1 1/2 pounds zucchini, yellow, or zephyr squash

1 shallot, 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 mandoline, 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 toss to combine.
Transfer to a serving dish(es) and crumble goat cheese on top.
Serve immediately.

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