raw summer squash salad
this was originally published June 2021
its summer squash season and i love it! one of my favorite ways to prepare it is as a raw salad with a lot of fresh herbs. super simple but you do need a few hours for the flavors to marinade.
(recipe from NYT)
Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Tip
Advance preparation: This dish will keep for a day or two, but it is best served just after the herbs are added. The lemony zucchini will lose its flavor over time.
