2 small shallots, thinly sliced into rings
2½ tablespoons Champagne vinegar
1 pound summer squash
4 tablespoons olive oil
parsley or chervil, finely chopped
- Put shallots, vinegar, and ¼ teaspoon salt together in a bowl. Let them stand at least 10 minutes while you prepare the squash
- 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.
- 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.
- 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