Summer is upon us and so is a fresh crop of summer vegetables. I have been spotting versions of this shaved salad in magazines and online and was intrigued by the preparation (or lack thereof) of the uncooked squash. Bon Appetit offered a shaved salad of summer squash in their June 2011 issue and Fine Cooking published in their June/July 2012 magazine a shaved summer squash with almond salsa verde.
Here is a simple way to treat the zucchini and the yellow squash for an easy weeknight side dish. Give yourself permission to take a shortcut with the dressing and use a store-bought Italian dressing. When you have more time on a weekend, go all-out with the homemade version.
Use a vegetable peeler or a mandoline to thinly slice the vegetables. Toss the vegetable ribbons with a few tablespoons of dressing and that’s it! Serve the squash freeform and let the ribbons fall where they may on the plate or take a few moments and arrange them into a flower-like presentation.
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