Summer Squash Salad (or Zucchini Carpaccio) thinly sliced summer squash served with olive oil, lemon juice, mint, Parmesan cheese, and toasted pine nuts. Someone shared this with me and we tried it and liked it as well. I think next time I will try with basil in place of the mint for and Italian flare.4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup pine nuts
Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
Toast the pine nuts: Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
Slice the squash into paper-thin slices, set aside in a bowl.
Chiffonade the mint: Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
Dress the salad: Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.
Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
