Dinners

Raw zucchini salad

I made this “Zucchini Carpaccio Salad” the other night, with one large zucchini and one summer squash, sans arugula, and it was ok. But the next day, after having sat in the fridge all night in its slick of lemon and salt, it was really, really good.

Mandoline one zucchini and one summer squash as thinly as possible, then toss with a teaspoon of salt. Allow to drain in a strainer set over a bowl for a half an hour. Taste to make sure they’re not too salty (they shouldn’t be), then put ‘em in a salad bowl. Squeeze over the juice of half a lemon, drizzle in 2 tablespoons olive oil, grind in some pepper, and grate in some parmesan. Taste for salt and add more if needed. Toss gently, then let sit for as long as possible before eating.