Imagine a light, lemony salad bright with the flavours of summer. Zucchini, sliced ever so thin, fresh dill, and lots of lemony goodness - kissed with shallot and garlic and accented with crunchy toasted almond slivers. This is the ultimate in summer salads - healthy, refreshing and delicious.
I can't stop eating it. I had it for breakfast. I ate it with my fingers. I wonder what I'll have for lunch...
Michael Symon's Zucchini Crudo
online recipe source - Michael Ruhlman
2 zucchini (about ¾ pound), thinly sliced
2 yellow summer squash (about 1½ pounds), thinly sliced
1 tablespoon plus ¼ teaspoon kosher salt
1 teaspoon minced garlic
1 shallot, finely sliced
Grated zest and juice of 3 lemons, or to taste
½ cup extra-virgin olive oil
1⁄3 cup slivered or sliced almonds, toasted
1⁄3 cup chopped fresh dill
Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer. In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.
Makes 4 to 6 servings