Squash Ribbon Salad
I know I don't have anyone on the edge of their seat over squash ribbons, but come on, stay with me. Seriously, stay with me... it's worth it.
I first tried the ribbon method for this pasta and I all of a sudden became a squash fan. It turns a rather bland, sometimes boring veggie into a thin, crisp tool that can soak up great sauces without being heavy. The ribbons turn into something refreshing and crisp that taste somewhere between a fettucine noodle and leaf of lettuce. Does this make sense? Keep following...
I rarely get pumped about a big bowl of greens, but this offers more taste, and the bright pops of yellow ribbons are springier than spring itself.
So come on... just try it. Please? Thank you.
Summer Squash Ribbon Salad
Adapted from the kitchn
1 1/2 pounds zucchini or yellow squash
1 shallot, very thinly sliced... as thin as you can possibly get it (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup basil chopped finely
1/4 cup toasted pine nuts
2 ounces goat cheese
Step by Step
Trim the ends off the squash and using a vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.
Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.
Transfer to a serving dish and crumble goat cheese on top. Serve immediately.
Makes 4 servings (or 2 big main servings).