Zucchini Crudo

a tasty summer salad
we don’t have a mandolin but a vegetable peeler works nicely
lots of lemon is always a good thing

Zucchini Crudo,  Michael Symon via Mary Cavanaugh


  • 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.


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