My mom said it best as I wrapped up a lesson with my favorite cook club, “To tell you the truth, I was underwhelmed by the idea of a class on squash.” Well, amen to it, but, I have been loving squash and zucchini this season. There is one preparation in particular that I am taken with. It is summer out, the temperature is rising and one of the last things I want to do with the escalating temp is to turn on my oven or heat a pan on the stove. That motivation has forced some creativity on my part, so here are the fruits (well, veggies) of that labor…I am proud to say that the class made a convert of my mom on the squash. I hope it does the same for you!
Raw Squash Salad with Goat Cheese
1 lb small sqash (You can use a mix of them, size does matter here! The small ones are much more tender.)
1 small spring onion
1 handful of ripe cherry or other small tomatoes, sliced
1 T white wine vinegar
10 or so leaves of basil, chiffonade (super thin slice)
2 oz Chevre (French for goat cheese, I love Pure Luck Goat Cheese)
3 T good Texas olive oil (my fav is Texas Olive Ranch)
Using mandoline process the squash and onions. Toss with salt and juice of two lemons. Let sit for 30 minutes. The salt and lemon will tenderize squash and draw out some of the water. Pour off excess water from squash, add sliced tomato, vinegar, goat cheese, olive oil and basil. Season with salt and pepper to taste.
*a note on use of the mandoline: it makes salad prep a very satisfying endeavor with its impossibly thin slices of veggies, but use caution! This sucker can make quick work of your knuckles and finger tips too. Don’t try to be a hero and get that very last slice, stop before you endanger your fingers. Please!
Thanks for reading. Keep me posted on your food adventures!
Not That Martha