Be sure to chill the squash well before slicing for an extra crunchy and fresh salad.
|–||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.