Summer Squash Salad
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.
