This is the kind of thing that’s yummy to eat on a hot summer day when you just can’t bear to turn on the stove. In fact, a few nights ago we had it along side a baguette and 1/2 a wheel of Sir Francis Drake cheese from Cowgirl Creamery. And while we’re at it, The Sir Francis Drake is similar to their Mt. Tam, but is a little stronger. The rind is washed with sweet white wine-soaked currents…it’s so yummy!
Gilbert, one of the owners of the restaurant calls this a “carpaccio” when he puts it on the menu, and it sells like crazy! It’s easy to vary, depending upon what you have on hand. For this version, I used toasted pine nuts, lemon juice, mint, and olive oil. But you could also use shallots, chives, basil, cheese, …the possibilities are endless! Just be sure to use young, tender summer squash. With all the funny-shaped varieties that are out there, you could make a fun and colorful plate.
Summer Squash Salad
Rather than supply you with a recipe, I’ll supply you with a method.
- Gather a variety of young, tender summer squash (and please don’t attempt to do this in the winter!!)
- Use a sharp mandolin to slice the squash into planks about 1/8-inch thick
- Spread the slices on individual plates and sprinkle with salt (use fleur de sel if you have it)
- Squeeze lemon juice over the whole thing
- Drizzle extra-virgin olive oil over the whole thing
- Sprinkle a minced herb (like basil, mint, chives, tarragon…) over the whole thing
- Add a few toasted nuts if you’d like
- Add a few shavings of cheese if you’d like (Scott and I love to use hard cheeses like Parmesan, pecorino, or Piave)
- Enjoy on a warm summer’s-eve with a glass of white wine… Ahh, bliss!