Raw Squash Ribbon Salad

Serves 4 · 20 min prep

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/2 cup shaved Parmesan
• 1/3 cup toasted pine nuts
• 1/4 teaspoon red pepper flakes

Instructions

1. 1Wash and dry the squash and zucchini thoroughly. Using a sharp vegetable peeler or mandoline, shave long, thin ribbons from all four sides until you reach the seedy core; discard the cores or save for another use.
2. 2Place the ribbons in a large wide bowl. They should look translucent and flexible, not thick or chunky.
3. 3In a small jar combine the olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper. Shake hard until the dressing emulsifies and looks slightly cloudy.
4. 4Pour three-quarters of the dressing over the squash ribbons. Toss gently with clean hands or tongs so the ribbons soften slightly without breaking.
5. 5Let the dressed ribbons sit for 8 to 10 minutes at room temperature; they will release a little liquid and become silkier.
6. 6Tear the basil and mint leaves into rough pieces and fold them through the salad so the herbs stay fragrant and green.
7. 7Transfer the salad to a shallow platter, leaving excess liquid behind if it has pooled. Scatter shaved Parmesan, toasted pine nuts, and red pepper flakes over the top.
8. 8Drizzle the remaining dressing lightly across the surface. Serve immediately while the ribbons still have snap and the cheese is cool against the bright acid.