Shaved Summer Squash Salad
Photo: Annabelle Breakey; Styling: Randy Mon
David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We've adapted it from his new book, A Platter of Figs and Other Recipes (Artisan, 2008; $35).
How to Make It
Step 1
1
Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.
Step 2
2
With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.
Step 3
3
Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.
Ingredients
2 pounds small yellow zucchini or other yellow summer squash
1/2 pound ricotta salata cheese or mild feta
12 squash blossoms (petals only)
Salt
Freshly ground black peper
3 tablespoons extra-virgin olive oil
Juice from half a lemon
Directions
Step 1
1
Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.
Step 2
2
With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.
Step 3
3
Season zucchini lightly with salt and pepper; toss gently. Drizzle with olive oil, then add juice from lemon. Taste and adjust the seasoning. On top, scatter cheese, then blossoms. Serve immediately.
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