Squash Ribbon Salad

 

We don't eat much raw squash or zucchini, except for the occasional crudite' tray that might have some to dip.  Why is that?  Try this salad and you'll be a convert.  I know, I was.

Ingredients:

3 yellow squash

3 zucchini's

2 lemons

1 shallot

olive oil

sea salt

freshly ground black pepper

The Method:

Slice squash, zucchini and shallots using a mandoline into thin slices lenghwise.  If you don't have a mandoline you can cut thinly with a knife.  No more than a 1/4" thick.  Put down a layer, alternating squash and zucchini, side by side until platter is covered with first layer.  Sprinke shallots over the layer. Squeeze lemon juice over layer, drizzle with olive oil and season with salt & pepper.  Repeat until all squash and zucchini are gone.  Let marinate on the counter at least 1 hour.  Enjoy!