One of our favorite preparations for summer squash is to slice them into ribbons, let them marinate in dressing and layer herbs and nuts all throughout.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
1 tablespoon lemon juice
2 tablespoons olive oil
salt and pepper to taste
4 firm medium sized squash
1 cup lightly packed squash runner leaves
2 teaspoons pine nuts
2 tablespoons shaved parmesan curls
1 tablespoon mint, chopped roughly
In a bowl, mix together lemon juice and olive oil. Season with salt and pepper, to taste. In a pan toast the pine nuts over medium high heat for about 2 minutes or until lightly browned and fragrant.
With a vegetable peeler, shave the squash lengthwise into long strips. In a large bowl toss the shaved squash with the dressing. Let the squash sit in the dressing for several minutes, then toss in the squash runner leaves.
Divide the salad onto four plates. Finish each plate with pine nuts, shaved parmesan curls and mint.