Shaved Summer Squash Salad

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).

Photo by Annabelle Breakey

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

Step 1

Using a mandoline or sharp thin-bladed knife, cut zucchini into very thin slices lengthwise; put in a large, shallow bowl.

Step 2

With a vegetable peeler, shave ricotta salata cheese into narrow, thin slices. Tear squash blossoms into strips.

Step 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.

Nutrition Facts

0 servings

Serving size

Print Options:

Shaved Summer Squash Salad