Friday, August 19, 2011
This is an easy, elegant, and flexible recipe that has us addicted even after weeks of cooking summer squash. The amounts and proportions are flexible, too -- you can do this with a single zucchini for a light, cool garnish to complement a heavier main course, or use the equivalent of 1-2 medium-sized zucchini per person for a side salad. The Parmesan can be adjusted to taste -- I like making shavings that are about an inch long and scattering enough of them so that there's about one in every other bite.
Good-quality Parmesan cheese
Small handful flat leaf parsley or fresh tarragon, chopped
Sherry vinegar or lemon juice
Salt and black pepper
Optional: A couple handfuls of baby arugula, a slice of prosciutto, halved cherry tomatoes for garnish
Wash and dry the summer squash, trim the ends, and then slice very thinly (one easy way to do this is to use a carrot peeler to shave off thin slices from one trimmed end of the squash to the other). Next, shave a few pieces of Parmesan per salad (you can use the peeler again here).
Whisk about three parts olive oil to one part vinegar or lemon juice together in a bowl to form an emulsion. Add salt, black pepper, and the fresh herb to taste.
Drizzle enough vinaigrette over the squash slices to lightly coat, and toss gently (add the arugula here if you're using it). Adjust ingredients to taste. Arrange on plates, sprinkle with the Parmesan shavings, and serve.