Food & Cooking Recipes Appetizers Shaved Raw Summer Squash with Parmesan Dressing 3.5 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan Ingredients 2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried 2 ounces baby arugula, washed, spun dry Parmesan Dressing 1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh chives, finely chopped 2 tablespoons fresh chervil, finely chopped 2 tablespoons tarragon, finely chopped 2 ounces Parmesan cheese, shaved with a peeler Freshly ground black pepper Directions Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter). Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately. Rate it Print