From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC.
Use whatever summer squash look the best, I used zucchini, avocado squash, eight ball and some patty pan. Since I couldn’t resist the radish sprouts at the market I added some to garnish the salad. The recipe calls for champagne vinegar and horseradish but without either of these on hand I used white balsamic vinegar and left out the horseradish with delicious results.
Serves 2 to 4
1 ½ pounds zucchini and or summer squash
1 small spring onion, peeled
1 small clove garlic, crushed
Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
Large pinch of flakey sea salt
Freshly ground black pepper to taste
¼ cup extra virgin olive oil
¼ cup torn mint leaves
¼ cup torn basil leaves
Grated Manchego to serve.
Shave the zucchini, summer squash, radishes and spring onion on thinnest setting of a mandolin and place in a salad bowl or platter. In a small bowl combine garlic, lemon zest, lemon juice, vinegar, salt and pepper. Stir in olive oil and pour over the shaved vegetables; toss gently. Top the salad with mint and basil leaves and a generous sprinkle of cheese (if using). Serve immediately.