Before you know it, market stands and CSA boxes will be filling up with summer squash, and you’ll be looking for another way to grill zucchini. Here’s my favorite simple, no-cook, summer squash salad.
Gather:
Yellow squash and zucchini. Figure you’ll need one small squash per person sharing.
Baby arugula. Roughly 1/2-cup for each small squash—or however much you like, really.
Lemon. Lots. Figure one for every two people.
Olive oil for dressing.
Pecorino (or Parmesan)
Salt and pepper
Make:
Zest and juice your lemons.
Combine equal parts olive oil and fresh lemon juice with zest.
Slice your squash into delicate, thin strips. Use a vegetable peeler (or a mandoline, if you have one).
Gently toss your arugula and squash in lemon dressing. Arrange with squash visible on top.
Season generously with salt, pepper, and shaved cheese.
(Adapted from Home Cooking with Jean-Georges
P.S. A shaved asparagus salad. And my favorite way to eat an egg.
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