Summer Squash Salad
The deep green zucchini and bright yellow summer squash in this salad remind me of my alma mater. Go Ducks!
2 small (1-inch diameter) or 1 medium (2-inch diameter) zucchini
2 small or 1 medium yellow summer squash (I like the straight “Butterstick” variety, but yellow crookneck squash is fine, too.)
2 tablespoons fresh lemon juice
(1 teaspoon lemon zest, if desired)
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper to taste
Pecorino-Romano or Parmesan cheese for garnishing, if desired.
Wash the squash well. Cut off the ends, cut lengthwise into quarters, then slice crosswise into half-inch pieces. Place in a serving bowl.
Whisk together the lemon juice, zest, mustard and olive oil. Season to taste with sea salt and freshly ground pepper.
Just before serving, pour the dressing (you may not need all of it) over the squash and toss well to combine. Using a sharp vegetable peeler, shave Pecorino-Romano or Parmesan cheese over the top, if desired. Serve immediately.