One of my favorite cooking blogs is Apartment Therapy's "The Kitchn." I appreciate that many of their posts focus on seasonal ingredients, which means the latest post often times coincides with whatever we get in our farmshare box. Right now, we have an abundance of yellow squash and zucchini, so this article immediately caught my eye.
Raw Squash Salad, serves 2
3 small zucchinis and/or yellow squash
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
Salt and freshly ground black pepper
1 tablespoon fresh herbs chopped (I used dill)
1 ounce fresh cheese (I used an asiago parmesan mix)
- Trim the ends off the squash and, using a mandoline, cut the squash lengthwise into very thin strips.
- Place in a large bowl with olive oil and lemon juice, and gently toss to combine. Let stand for 10 minutes.
- Season to taste with salt and pepper. Then add the herbs and gently toss to combine.
- Transfer to a serving dish(es) and crumble cheese on top. Serve immediately.