Summer Squash with Shallots and Champagne Vinaigrette

13 May

2 small shallots, thinly sliced into rings
2½ tablespoons Champagne vinegar
sea salt
1 pound summer squash
4 tablespoons olive oil
parsley or chervil, finely chopped


  1. Put shallots, vinegar, and ¼ teaspoon salt together in a bowl.  Let them stand at least 10 minutes while you prepare the squash
  2. Bring 3 quarts of water to a boil then add a tablespoon of salt and the squash. Cook until squash is tender but still firm when pierced with a knife. Pierce as few squash as possible while testing for done-ness so they don’t become water logged. When done, set on a kitchen towel to drain.
  3. Whisk the olive oil into the shallot and vinegar mixture. Season to taste with salt and freshly ground black pepper, and stir in the parsley or chervil.
  4. Cut off the stems off the squash and slice in two lengthwise.  Pour the dressing over the slices while they are still warm.

Makes 4 small salads

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