Serving raw summer squash is a lovely change of pace. Sliced into ribbons, the squashes have a light, satisfying crunch and refreshing flavor. The addition of basil, pine nuts and a little goat cheese makes this a delectable, and healthy, summer salad or side dish.
1½ pounds squash
1 shallot, thinly sliced
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and freshly ground black pepper
¼ cup chiffonade of basil
¼ cup toasted pine nuts
2 ounces goat cheese
- Trim the ends off the squash, and using a mandoline, vegetable peeler, or knife, cut the squash lengthwise into very thin strips.
- Place in a large bowl with the shallots, olive oil, and vinegar, and gently toss to combine. Let stand 10 minutes.
- Season with salt and pepper to taste. 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.