Be sure to chill the squash well before slicing for an extra crunchy and fresh salad.
| Ingredients | |
|---|---|
| – | juice and zest of one large Eureka lemon |
| 1 | clove garlic, peeled and finely chopped, pounded, or grated |
| 2 tsp | kosher salt |
| – | cracked black pepper |
| 1/4 cup | good quality olive oil |
| 6 | or so small summer squash of any variety, washed and chilled |
| 2 | sprigs fresh basil |
| 2 tbsp | parmesan, dry jack, or other grating cheese |
| 2 tbsp | toasted, salted almonds, coarsely chopped (optional) |
Combine the lemon juice, zest, garlic, salt, and pepper. Let sit for 5 minutes and whisk in the olive oil. Slice the squash in ⅛ inch slices on a mandoline or the large slicing setting on a grater.
Arrange slices in a slightly overlapping layer on a chilled platter. Sprinkle with a pinch of salt and drizzle with the vinaigrette. Sprinkle with the basil leaves, tearing the larger ones as needed. Finish with a sprinkle of cheese and serve immediately.
