Shaved Summer Squash Salad
Shaved Fresh Summer Squash Salad with Lemon and Parmesan
Prep Time
15 mins
When the abundance of summer squash is overwhelming, I like to make this fresh crisp salad--which even though it is most often zucchini, doesn't seem like zucchini. The original recipe for this came from Natalain Schwartz (www.natalainlandscapedesign.com), who along with her husband David, owns Deja View Farm and Vineyard in Corralitos.
Course:
Salad
Cuisine:
California Wine Country
Ingredients
- ½ Cup sliced almonds
- 2-3 yellow crook neck or zucchini, cleaned
- 1 lemon, juiced
- 4 sprigs flat leaf parsley, chopped
- ½ cup Parmigiano Reggiano, shaved
- extra virgin olive oil
- salt and pepper to taste
Instructions
-
Toast the almonds in a small frying pan until golden. Cool -
After trimming the ends of the summer squash, slice the squash lengthwise as thinly as possible. A mandolin cuts the squash into thin ribbons. Depending on the size of the squash, cut its full length or cut the squash in half if you have a larger squash.
-
Toss the zucchini with the lemon juice and the chopped parsley. Drizzle with oil and salt and pepper to taste. Toss. Top with shaved Parmigiano and sliced almonds.
Recipe Notes
I like to use multi colored pepper freshly ground and a flake sea salt. Depending upon the juiciness of the lemon, you may need two. Meyer lemons are juicier and sweeter than most others.
