Raw Summer Squash Salad


One of my favorite shows this year has been Jamie at Home. The show features Jamie Oliver, of Naked Chef fame, at his country home in England. He cooks much of his food straight from the garden. His appreciation for fresh, local ingredients and non-fussy preparation is the highlight of every show. Recently, I saw this recipe on an episode featuring the humble zucchini, or “courgette, as the Brits call them. Serves 2.

4 small summer squash, a mix of zucchini, yellow squash and patty pan
3 TB sunflower oil
2 tsp fresh squeezed lemon juice
1 small hot pepper, seeded and minced fine
salt and pepper to taste
1/2 cup loosely packed, roughly chopped basil, mint, and/or parsley

Use a horizontal, or “Y-peeler to make long ribbons from the zucchini and yellow squash. Keep slicing down the long sides of the squash, all around, down to, but not including the soft seed center. Discard the seed center. Use the peeler to make strips of the patty pan. In a large bowl toss the squash ribbons with the sunflower oil, lemon juice, hot pepper, salt, pepper and herbs. Toss with your fingers to coat. Taste and adjust seasonings. Jamie served this salad with fresh grilled fish.

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