STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Shaved Summer Squash Salad
[receipe_singel_video_post]
Photography by Illustration by Lulu Yueming Qu for Edible San Diego
Ingredients
Serves 2
- 3–4 summer squash (Gold Bar, Romanesco zucchini, or black beauty)
- 1 teaspoon red wine vinegar
- 1 lemon, juice and zest
- 1 tablespoon honey
- 4 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons basil leaves, chiffonade
- Fresh cracked black pepper
- Shaved Parmesan (optional)
Instructions
- Using a mandoline or sharp knife, shave the squash, creating long ribbons. In a small bowl, whisk together vinegar, lemon juice and zest, honey, olive oil, and salt.
- Arrange ribbons on a plate, standing up on skin sides. Sprinkle basil chiffonade and dressing over the squash. Finish with fresh cracked black pepper and fresh shaved Parmesan if desired.
Christina Ng
A San Diego transplant by way of San Francisco, Christina Ng is a personal chef and food educator rooted in supporting local farms and California Growers at every meal served. A food science graduate of University of California, Davis, she has worked in various arenas of the food service industry, including grocery retail, catering, hospitality, and corporate kitchen positions. Today, she draws on all of those experiences to drive her events and classes across San Diego County. You can follow her work on Instagram at @chinitaspies.
